Name: Lamb, harissa and fennel salad
Total time: 30 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 heaped tsp basmati or long-grain rice; vegetable oil, for frying; 2 x 150g boneless lamb leg steaks; 1 bulb fennel, very thinly sliced; 100g pomegranate seeds, plus extra to serve; 4 spring onions, thinly sliced diagonally (green and white parts); a handful mint leaves, rolled up and cut into thin ribbons; 1 heaped tbsp rose harissa; 1 lime, juiced; 2 tbsp runny honey; 2 tbsp light soy sauce

1 heaped tsp basmati or long-grain rice
vegetable oil
for frying
2 x 150g boneless lamb leg steaks
1 bulb fennel
very thinly sliced
100g pomegranate seeds
plus extra to serve
4 spring onions
thinly sliced diagonally (green and white parts)
a handful mint leaves
rolled up and cut into thin ribbons

DRESSING

1 heaped tbsp rose harissa
1 lime
juiced
2 tbsp runny honey
2 tbsp light soy sauce

Method

step 1
Toast the rice in a dry pan over a mediumhigh heat for 5-6 minutes or until the grains turn a golden brown. Grind to fine granules (like caster sugar) using a pestle and mortar.
step 2
Heat a frying pan over a high heat and rub a little oil on the lamb steaks. Season well, then fry for 3-4 minutes on each side until seared but still pink in the middle. Remove from pan, cover with foil and rest for 5 minutes.
step 3
Combine the dressing ingredients with half the ground rice. Pour half of this over the fennel and pomegranate seeds, then add most of the spring onions and half the mint. Toss together and arrange on a platter. Slice the lamb thinly, arrange over the fennel salad and pour over the remaining dressing. To serve, scatter over the remaining rice, spring onions and mint, and extra pomegranate seeds, if you like.