Harissa Lamb & Lentil Salad with Whipped Feta

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

400 grams (14 ounces) ground lamb

1 teaspoon cumin seeds

1 tablespoon harissa paste

2 tablespoons chopped flat-leaf parsley

2 teaspoons olive oil

Half a 200-gram (7-ounce) bag sliced kale

2 tablespoons extra-virgin olive oil

Two 250-gram (9-ounce) packets cooked Puy lentils

Squeeze of lemon juice

150 grams (5 ounces) feta cheese, crumbled

150 grams (5 ounces) low-fat Greek yogurt

Directions

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.
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