- 45 g harissa
- 3 tbsp washed and chopped fresh mint
- 480 g lamb neck fillet
- 1 tsp olive oil
- 200 g couscous
- 410 g tin chickpeas in water, drained
- 1 red onion, finely chopped
- 2 tbsp French dressing
- 60 g young spinach
Mix the harissa with half the mint and rub into the lamb.
Heat a large griddle pan over a medium heat and lightly brush with the olive oil.Add the lamb and cook for 10 minutes for medium rare (cook for 2 minutes longer if you prefer medium). Turn occasionally, but allow the meat to char.
Meanwhile, put the couscous in a bowl and pour over 250ml boiling water. Cover with clingfilm and set aside for 5 minutes. Fluff up with a fork and stir in the chickpeas, onion and remaining mint. Drizzle the dressing over the top and mix well.
Divide the couscous between 4 plates and top with the spinach. Slice the lamb, place it on top of the salad and serve.