Harissa Lamb and Mango Super Salad Harissa Lamb and Mango Super Salad

Harissa Lamb and Mango Super Salad

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Serves 4
Preparation: 10 mins 
Cooking: 6 mins
  • Ingredients
  • 8 lamb chops or cutlets
  • 2 tablespoons prepared harissa paste
  • Salt and freshly milled black pepper
  • For the salad
  • 1 large bag of mixed salad leaves
  • 1 mango, peeled, stone removed and cut into pieces
  • ½ small red onion, peeled and very thinly sliced
  • 1 small cucumber, roughly chopped
  • 60g mixed seeds
  • 1 red or green chilli, deseeded and finely chopped
  • 1 tablespoon freshly chopped mint
  • 1 tablespoon freshly chopped coriander
  • For the dressing
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon runny honey
  • To garnish
  • Juice of ½ lemon
  • Preheat a non-stick griddle pan to moderately high.
  • Rub the lamb all over with harissa paste and season. Transfer to the pan and cook for 2-3 minutes on each side. Remove from the pan and rest for a minute.
  • For the dressing, mix all the ingredients together in a small bowl.
  • In a large serving bowl, mix the salad ingredients together.  Pour over the dressing and toss gently.
  • Arrange salad onto a large serving platter, top with lamb cutlets, add the lemon juice and serve.
  • Tip: Alternatively, cook the lamb under the grill for 2-3 minutes on each side.

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