Harissa Lamb and Rice Salad | Recipe | Simply Beef & Lamb
Harissa Lamb and Rice Salad
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Cooking tools:
- Nonstick skillet
- Stove
- Mixing bowl
- Pastry brush
- Chef's knife
- Cutting board
- Can opener
- Colander
- Spoon
- Tongs
- Plate
Ingredients
- 400g lean thin cut boneless lamb leg steaks
- 1 tablespoon harissa paste
- 2 tablespoons rapeseed or olive oil
- 1 x 250g wholegrain rice pouch, cooked and cooled quickly
- 1 x 198g can sweetcorn kernels, drained
- 2 small red peppers, deseeded and roughly chopped
- 1 red chilli, deseeded and finely chopped, optional
- Large bunch freshly chopped coriander or flat-leaf parsley
- 1 x 60g bag fresh rocket or baby spinach leaves
- Lemon wedges, to serve
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