If you want you can make this a veggie dish by roasting wedges of butternut squash in place of the lamb.
Ingredients
Serves: 4
- 400g (14oz) lamb mince
- 1 tsp cumin seeds
- 1 tbsp harissa paste
- 2 tbsp chopped flat-leaf parsley
- 2 tsp olive oil
- ½ x 200g (7oz) bag sliced kale
- 2 tbsp extra-virgin olive oil
- 2 x 250g (9oz) packet cooked Puy lentils
- squeeze of lemon juice
- 150g (5oz) feta cheese, crumbled
- 150g (5oz) low-fat Greek yoghurt
Method
- In a bowl, mix the lamb mince with the cumin seeds and 2 teaspoons of the harissa paste and the parsley. Season well and shape into 12 small patties.
- Heat the olive oil in a frying pan and fry the patties for 2–3 minutes on each side until golden and cooked through.
- Meanwhile massage the kale with half the extra-virgin olive oil to soften it. Season with salt and pepper and tip into a bowl. Warm the lentils according to the packet instructions and add to the kale along with the rest of the extra-virgin olive oil, a squeeze of lemon juice and some seasoning.
- Whip the feta and yoghurt together with a fork or whisk until creamy. Swirl through the rest of the harissa and season with plenty of black pepper. Serve the lamb patties with the lentils and a dollop of the whipped feta.
