Fattoush with harissa-rubbed lamb
For a more intense flavour, marinate the lamb 1 hour. Note
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Ingredients
- 600 grams lamb backstraps
- 1/4 cup (75 grams) mild harissa sauce
- 1/4 cup (60 millilitres) olive oil
- 3 pocket pita breads
- 3 medium tomatoes, cut into wedges
- 1 large green capsicum, thickly sliced
- 2 lebanese cucumbers, halved, thinly sliced
- 1/2 cup coarsely chopped fresh mint
- 1 cup firmly packed fresh flat-leaf parsley leaves
- 1/4 cup (60 millilitres) lemon juice
- 1 clove garlic, crushed
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