What are the main ingredients in Harissa Spiced Lamb Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Harissa Spiced Lamb Salad?

Calories: 789, Carbs: 73 grams, Fat: grams, Protein: 39.9 grams, Sugar: 7 grams, Salt: 425 grams

How do I prepare Harissa Spiced Lamb Salad?

BEGIN WITH THE BULGUR: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside. PREP STEP: Drain and rinse the black beans. Rinse and pick the coriander. Rinse and roughly shred the salad leaves. Roughly dice the tomato. CHARRED CORN: Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside. HERE’S TO HARISSA: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb chunks and fry for 4-5 minutes or until browned, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan and toss through the harissa paste. Season and set aside. ALMOST THERE: In a bowl, combine the cooked bulgur, the rinsed black beans, the charred corn, ½ the picked coriander, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning, the shredded leaves, and the diced tomato. SENSATIONAL SALAD: Plate up the bulgur salad. Top with the harissa lamb bites and dollops of sour cream. Garnish with the remaining coriander. Side with the fresh tomato salad. Enjoy!

What should be prepared from my kitchen to make Harissa Spiced Lamb Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Harissa Spiced Lamb Salad

Name: Harissa Spiced Lamb Salad
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Today we’re paying tribute to the wonderfully fragrant tastes of Tunisia with this salad of browned lamb chunks, fluffy bulgur wheat, charred corn, fresh coriander & a dollop of sour cream. Sided with a zingy tomato salad for freshness.

Harissa Spiced Lamb Salad

with bulgur wheat, black beans & charred corn

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Bulgur Wheat
Corn
Free-range Lamb Chunks
Fresh Coriander
Lemon Juice
Pesto Princess Harissa Paste
Salad Leaves
Sour Cream
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

BEGIN WITH THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 75ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
PREP STEP
Drain and rinse the black beans. Rinse and pick the coriander. Rinse and roughly shred the salad leaves. Roughly dice ½ the tomato.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
HERE’S TO HARISSA
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb chunks and fry for 4-5 minutes or until browned, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan and toss through the harissa paste. Season and set aside.
ALMOST THERE
In a bowl, combine the cooked bulgur, the rinsed black beans, the charred corn, ½ the picked coriander, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning, the shredded leaves, and the diced tomato.
SENSATIONAL SALAD
Plate up the bulgur salad. Top with the harissa lamb bites and dollops of sour cream. Garnish with the remaining coriander. Side with the fresh tomato salad. Enjoy!

Bulgur Wheat - 75ml
Black Beans - 60g
Fresh Coriander - 4g
Salad Leaves - 20g
Tomato - 1
Corn - 50g
Free-range Lamb Chunks - 150g
Pesto Princess Harissa Paste - 10ml
Lemon Juice - 15ml
Sour Cream - 20ml

Download the Recipe

Serves 2

BEGIN WITH THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
PREP STEP
Drain and rinse the black beans. Rinse and pick the coriander. Rinse and roughly shred the salad leaves. Roughly dice the tomato.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
HERE’S TO HARISSA
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb chunks and fry for 4-5 minutes or until browned, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan and toss through the harissa paste. Season and set aside.
ALMOST THERE
In a bowl, combine the cooked bulgur, the rinsed black beans, the charred corn, ½ the picked coriander, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning, the shredded leaves, and the diced tomato.
SENSATIONAL SALAD
Plate up the bulgur salad. Top with the harissa lamb bites and dollops of sour cream. Garnish with the remaining coriander. Side with the fresh tomato salad. Enjoy!

Bulgur Wheat - 150ml
Black Beans - 120g
Fresh Coriander - 8g
Salad Leaves - 40g
Tomato - 1
Corn - 100g
Free-range Lamb Chunks - 300g
Pesto Princess Harissa Paste - 20ml
Lemon Juice - 30ml
Sour Cream - 40ml

Download the Recipe

Serves 3

BEGIN WITH THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 225ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
PREP STEP
Drain and rinse the black beans. Rinse and pick the coriander. Rinse and roughly shred the salad leaves. Roughly dice 1½ of the tomatoes.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 4-6 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
HERE’S TO HARISSA
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb chunks and fry for 4-5 minutes or until browned, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan and toss through the harissa paste. Season and set aside.
ALMOST THERE
In a bowl, combine the cooked bulgur, the rinsed black beans, the charred corn, ½ the picked coriander, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning, the shredded leaves, and the diced tomato.
SENSATIONAL SALAD
Plate up the bulgur salad. Top with the harissa lamb bites and dollops of sour cream. Garnish with the remaining coriander. Side with the fresh tomato salad. Enjoy!

Bulgur Wheat - 225ml
Black Beans - 180g
Fresh Coriander - 12g
Salad Leaves - 60g
Tomatoes - 2
Corn - 150g
Free-range Lamb Chunks - 450g
Pesto Princess Harissa Paste - 30ml
Lemon Juice - 45ml
Sour Cream - 60ml

Download the Recipe

Serves 4

BEGIN WITH THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
PREP STEP
Drain and rinse the black beans. Rinse and pick the coriander. Rinse and roughly shred the salad leaves. Roughly dice the tomatoes.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 4-6 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
HERE’S TO HARISSA
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb chunks and fry for 4-5 minutes or until browned, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan and toss through the harissa paste. Season and set aside.
ALMOST THERE
In a bowl, combine the cooked bulgur, the rinsed black beans, the charred corn, ½ the picked coriander, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning, the shredded leaves, and the diced tomato.
SENSATIONAL SALAD
Plate up the bulgur salad. Top with the harissa lamb bites and dollops of sour cream. Garnish with the remaining coriander. Side with the fresh tomato salad. Enjoy!