Harissa Lamb with Chickpea and Pomegranate Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Harissa-marinated lamb steak served alongside a colorful salad of chickpeas, cherry tomatoes, cucumber, pomegranate, and spinach. North African-inspired and versatile, it works for weeknight dinners or weekend entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons harissa paste ((I used one from Tesco Ingredients), or to taste)
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- Salt and pepper
- 4 boneless lamb leg steaks (roughly 150g / 5¼oz each)
- ½ red onion (diced)
- Juice of 1 lemon
- ½ teaspoon salt
- 200 g cherry tomatoes (quartered)
- 1 small cucumber (diced)
- 400 g tin chickpeas (drained)
- 2 tablespoons olive oil
- Black pepper
- Seeds of 1 small pomegranate (or 2 x 80g / 3oz pots pomegranate seeds)
- 200 g baby spinach
- Brown or white pittas to serve ( (optional))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 896mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1380mg
- Calcium
- 127mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 896MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.