Lamb, feta and red pepper salad: Difference between revisions
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Try this delicious warm [[Summer salad|summer salad]]. | Try this delicious warm [[Summer salad|summer salad]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 small [[Lamb|lamb]] neck fillet | | 1 small [[Lamb|lamb]] neck fillet | ||
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Use a mixture of [[sweet peppers]]. | Use a mixture of [[sweet peppers]]. | ||
(''Xanthe Clay in the Daily Telegraph Week-end'') | (''Xanthe Clay in the Daily Telegraph Week-end'') | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Belazu recipes]] | [[Category:Belazu recipes]] | ||
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[[Category:Boiled or simmered]][[Category:Pan fried]] | [[Category:Boiled or simmered]][[Category:Pan fried]] | ||
{{Template:Belazu attribution}} | {{Template:Belazu attribution}} | ||
===Belazu products used in this recipe=== | ===Belazu products used in this recipe=== | ||
* [http://www.mybelazu.com/details/rose-harissa.html Belazu Rose Harissa] | * [http://www.mybelazu.com/details/rose-harissa.html Belazu Rose Harissa] | ||
Revision as of 16:02, 17 December 2014
| Lamb, feta and red pepper salad | |
|---|---|
 |
| Servings: | Serves 2 |
| Ready in: | 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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Try this delicious warm summer salad.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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.
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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