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Harissa lamb

with warm freekeh and carrot tabbouleh

Ready in around 20 mins

RECIPE FACT:
Kasserine is situated below Jabel ech Chambi, Tunisia’s highest mountain.
Nutritional Info:
  • Energy: 2951kj (706Kcal)
  • Protein: 43g
  • Carbohydrate: 39g
  • Fat: 41g
  • Contains: Gluten, Milk, Sulphites
Serving Amount:
Serves 1 person
Cooking Instructions:
  • BEFORE COOKING:

    Preheat oven to 210°C (fanbake).

  • 1. TO COOK THE ROAST CARROT AND FETA:

    Line an oven tray with baking paper and place the carrot chips onto the tray. Drizzle with oil, season with salt and pepper and bake in the oven for 15 mins. Remove the carrots from the oven. Crumble over the feta and bake for a further 5 mins.

  • 2. TO MAKE THE TABBOULEH:

    Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, add the steamed freekeh and allow to sit in pan without stirring for 2 mins, then stir and cook for another 1-2 mins. Place in a salad bowl and allow to cool for a few mins. Remove the leaves from the mint and discard the stalk. Roughly chop the mint then add to the bowl along with roasted carrots and feta. Add orange dressing and season with salt & pepper, then toss gently to combine.

  • 3. TO COOK THE LAMB:

    Remove the harissa lamb steak from its packaging. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the lamb, season with salt and pepper and cook for 2-3 mins on both sides for medium rare - a little longer for well done. Remove from the pan, cover to keep warm and allow to rest before slicing.

  • TO SERVE:

    Spoon the freekeh and carrot tabbouleh onto a plate. Top with sliced lamb and scatter over some mizuna leaves. Drizzle over any resting juices from the lamb.

Ingredients In your box:
  • 1 pack of harissa lamb steaks
  • 1 pack of steamed freekeh
  • 1 pot of feta
  • 1 pot of orange dressing
  • 1 bag of carrot chips
  • 1 bag of mizuna
  • 1 bag of mint

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