Spice up lean meats with harissa, then build on the Moroccan flavours with honey-coated chickpeas and carrots.
Ingredients
- 1 tablespoon harissa (see note), plus extra to serve
- 750g lamb fillets, trimmed
- 1/4 cup (60ml) olive oil
- 1 bunch baby carrots, halved lengthways
- 2 carrots, thinly sliced
- 400g can chickpeas, drained
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Handful of coriander leaves
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
- 1 tablespoon honey
- Low-fat Greek-style yoghurt, to serve
Method
- Step 1Spread the harissa over the lamb to coat. Heat 1 tablespoon oil in a frypan over medium-high heat and cook the lamb, turning, for 2-3 minutes for medium or until browned and cooked to your liking. Rest for 5 minutes, then thinly slice.
- Step 2Cook carrots in a saucepan of boiling, salted water for 5-6 minutes until tender. Add the chickpeas and cook for 1 minute or until heated through, then drain. Toss with ginger, cumin, coriander, lemon juice, honey and remaining 2 tablespoons oil.
- Step 3To serve, divide chickpea salad among plates and sprinkle with zest, then top with lamb, yoghurt and extra harissa.
- Low carb
- Low sugar
- Lower gi
Nutrition
2335 kj
Energy
28g
Fat Total
3.7g
Saturated Fat
6.5g
Fibre
41.9g
Protein
122mg
Cholesterol
447mg
Sodium
9.8g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
Harissa is from Middle Eastern and gourmet food shops.
Related Video
- Author: Jill Dupleix
- Image credit: Andy Lewis
- Publication: Taste.com.au
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