The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa Lamb with Quinoa & Tahini Cucumber & Edamame Salad
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Ready in 20
High protein
New
6 plants
Serving size
Ingredients
- 100g edamame beans (Soya)
- 1 handful of fresh coriander
- 1 cucumber
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tahini (Sesame)
- 25g honey
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 500g lamb mince
- 160g quinoa (Quinoa 100%)
- 2 garlic clove
- 200g baby tomatoes
- 1 onion
Nutritional Information
Calories: 582
Protein: 37g
Carbs: 38g
Fat: 30g
Harissa Lamb with Quinoa & Tahini Cucumber & Edamame Salad
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a sieve & a rolling pin
Prep & cook the quinoa
- Thinly slice the onion. Halve the tomatoes. Finely chop or crush the garlic
- Add the quinoa to the pan of boiling water and boil for 13-14 mins, until cooked, then drain. Season with a pinch of salt and pepper
Fry the lamb
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and lamb and cook for 5 mins, breaking the mince up with a wooden spoon. Season with salt and pepper
- Add the tomatoes and garlic and cook for 2 mins, then stir in the chilli paste (for those who like the heat), harissa, half the honey and 4 tbsp water. Cook for 2-3 mins, until the tomatoes have broken down and the lamb is cooked through
Make the salad
- Meanwhile, In the large bowl, combine the tahini, vinegar, the remaining honey, a pinch of salt and pepper. Add 1-2 tbsp water to loosen if needed, and mix until smooth
- Bash the cucumber with the rolling pin, then cut into large chunks. Finely chop the coriander
- Add the cucumber, edamame and half the coriander to the bowl, mix to coat everything, then set aside
Plate up
- Serve the lamb and quinoa into bowls, with the cucumber salad alongside. Scatter with the remaining coriander to finish
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