Difficulty: Easy - for beginners
100g bag essential Waitrose Mixed Salad
1 vegetable stock cube
2 essential Waitrose Lamb Leg Steaks, about 150g each, with any fat trimmed off
1 tsp belazu rose harissa
410g can essential Waitrose Chick Peas, drained
½ tsp ground tumeric
juice of ½ lemon
1 tbsp extra virgin olive oil
20g pack fresh flat-leafed parsley, chopped
1. Preheat the grill. Rub the lamb steaks all over with the harissa paste. Grill for 6â€“8 minutes each side until cooked through or for less depending on your preference. Transfer to a warm plate to rest for 5 minutes.
2. Meanwhile, prepare the mash. Make up 600ml vegetable stock with the cube and boiling water. Pour into a pan, add the drained chick peas and turmeric. Simmer for 5 minutes, then drain and mash (or whizz in a food processor) the chick peas to give a coarse texture. Stir in the lemon juice, olive oil, parsley and seasoning.
3. Serve the lamb steaks with the chick pea mash and salad