Name: Harissa Lamb & Lentil Salad with Whipped Feta
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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

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.
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.
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.
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.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Harissa Lamb & Lentil Salad with Whipped Feta

Ingredients

Directions

Special equipment:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages