Recipe courtesy of Donal Skehan

Harissa Lamb & Lentil Salad with Whipped Feta

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
If you want, you can make this a veggie dish by roasting wedges of butternut squash in place of the lamb.



Special equipment:
Frying pan
  1. In a bowl, mix the ground lamb with the cumin seeds and 2 teaspoons of the harissa paste and the parsley. Season well and shape into 12 small patties.
  2. Heat the olive oil in a frying pan and fry the patties for 2 to 3 minutes on each side until golden and cooked through.
  3. Meanwhile massage the kale with half the extra-virgin olive oil to soften it. Season with salt and pepper and tip into a bowl. Warm the lentils according to the packet instructions and add to the kale along with the rest of the extra-virgin olive oil, a squeeze of lemon juice and some seasoning.
  4. Whip the feta and yogurt together with a fork or whisk until creamy. Swirl through the rest of the harissa and season with plenty of black pepper. Serve the lamb patties with the lentils and a dollop of the whipped feta.