Thai Lamb Salad Recipe With Harissa | olivemagazine

Ingredients

• 1 heaped tsp basmati or long-grain rice
• vegetable oil for frying
• 2 x 150g boneless lamb leg steaks
• 1 bulb fennel very thinly sliced
• 100g pomegranate seeds plus extra to serve
• 4 spring onions thinly sliced diagonally (green and white parts)
• a handful mint leaves rolled up and cut into thin ribbons
• 1 heaped tbsp rose harissa
• 1 lime juiced
• 2 tbsp runny honey
• 2 tbsp light soy sauce