Harissa Lamb Lentil Salad With Whipped Feta Recipes

HARISSA LAMB & LENTIL SALAD WITH WHIPPED FETA

Harissa Lamb & Lentil Salad with Whipped Feta image

If you want, you can make this a veggie dish by roasting wedges of butternut squash in place of the lamb.

Provided by Donal Skehan

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.

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