Harissa lamb with spiced chickpea salad

Spice up lean meats with harissa, then build on the Moroccan flavours with honey-coated chickpeas and carrots.

Ingredients

1 tbsp harissa (see note), plus extra to serve 750g lamb fillets, trimmed
1/4 cup (60ml) olive oil
1 bunch baby carrots, halved length ways 
2 carrots, thinly sliced
400g can chickpeas, drained
1 tsp ground ginger
1 tsp ground cumin
Handful of coriander leaves
1 tbsp finely grated lemon zest, plus 1 tbsp lemon juice 1 tbsp honey
Low-fat Greek-style yogurt, to serve 

Instructions Step. 1

Spread the harissa over the lamb to coat. Heat 1 tablespoon oil in a frypan over medium- high heat and cook the lamb, turning, for 2-3 minutes for medium or until browned and cooked to your liking. Rest for 5 minutes, then thinly slice.

Step. 2

Cook carrots in a saucepan of boiling, salted water for 5-6 minutes until tender. Add the chickpeas and cook for 1 minute or until heated through, then drain. Toss with ginger, cumin, coriander, lemon juice, honey and remaining 2 tablespoons oil.

Step. 3

To serve, divide chickpea salad among plates and sprinkle with zest, then top with lamb,