Thai Lamb Salad Recipe With Harissa
Sabrina Ghayour's punchy salad matches pan-fried lamb leg steaks with pomegranate seeds, fennel, fresh mint and a rose harissa dressing
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Cooking tools:
- Mortar and pestle
- Kitchen scale
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Aluminum foil
- Serving platter
- Stove
- Tongs
- Spoon
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
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