Try this delicious warm summer salad.


Lamb, feta and red pepper salad
Electus
Servings:Serves 2
Calories per serving:356
Ready in:30 minutes
Prep. time:15 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:25th October 2012

Best recipe review

Lovely lamb

5/5

Made even better with the addition of such a simple cheese

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Lamb fillet, browned

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Soften the honey by microwaving for a few seconds.
  2. Rub the lamb fillet with the honey, then smear it with the harissa.
  3. Heat the oil in a frying pan and brown the lamb. Think of it as shaped like a Toblerone bar and brown it on its three long sides. Cook for about 10 minutes in total, so that it is still pink in the middle.
  4. Take the lamb out and leave in a warm place to rest.
  5. Meanwhile, splash 2 tablespoons of water into the pan and stir well.
  6. Add the sherry to the pan and bring to the boil.
  7. Taste and season with salt and pepper. It may need a squeeze of lemon juice or a slug of oil, depending on the pungency of the harissa.
  8. Divide the watercress between two plates.
  9. Cut the red pepper into chunks and scatter it over, along with the feta.
  10. Slice the lamb and arrange on top.
  11. Pour the dressing over the salad and eat straight away.

Serving suggestions

Serve with Moro crispbread or normal pitta bread.

Variations

Not being over-keen on watercress, I served this with a salad of rocket leaves instead. --Chef 17:28, 23 October 2010 (BST) Use a mixture of sweet peppers. (Xanthe Clay in the Daily Telegraph Week-end)

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Belazu products used in this recipe

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