Lamb, feta and red pepper salad
Try this delicious warm summer salad.
- 1 small lamb neck fillet
- 1 teaspoon of honey
- 1 tablespoon Balazu rose harissa paste
- 1 tablespoon olive oil
- 2 tablespoons dry sherry
- Bunch of watercress
- 1 large roasted red pepper, de-seeded
- 60g Greek feta cheese, crumbled
- Soften the honey by microwaving for a few seconds.
- Rub the lamb fillet with the honey, then smear it with the harissa.
- 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.
- Take the lamb out and leave in a warm place to rest.
- Meanwhile, splash 2 tablespoons of water into the pan and stir well.
- Add the sherry to the pan and bring to the boil.
- 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.
- Divide the watercress between two plates.
- Cut the red pepper into chunks and scatter it over, along with the feta.
- Slice the lamb and arrange on top.
- Pour the dressing over the salad and eat straight away.
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)
This recipe originated from the recipe section of Belazu.com
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