Ingredients
• 1 tbs harissa (see note), plus extra to serve
• 750g lamb fillets, trimmed
• 1/4 cup (60ml) olive oil
• 1 bunch baby carrots, halved lengthways
• 2 carrots, thinly sliced
• 400g can chickpeas, drained
• 1 tsp ground ginger
• 1 tsp ground cumin
• Handful of coriander leaves
• 1 tbs finely grated lemon zest, plus 1 tbs lemon juice
• 1 tbs honey
• Low-fat Greek-style yoghurt, to serve
Method
1. Spread the harissa over the lamb to coat. Heat 1 tbs oil in a frypan over medium-high heat and cook the lamb, turning, for 2-3 minutes for medium or until browned and cooked to your liking. Rest for 5 minutes, then thinly slice.
2. Cook carrots in a saucepan of boiling, salted water for 5-6 minutes until tender. Add the chickpeas and cook for 1 minute or until heated through, then drain. Toss with ginger, cumin, coriander, lemon juice, honey and remaining 2 tbs oil.
3. To serve, divide chickpea salad among plates and sprinkle with zest, then top with lamb, yoghurt and extra harissa.
