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.
Serving size
Ingredients
Ingredients
- 1 onion
- 200g baby tomatoes
- 2 garlic clove
-
160g quinoa
- 500g lamb mince
-
1 tbsp chilli paste
-
2 tbsp harissa paste
-
25g honey
- 2 tbsp tahini (Sesame)
-
1 tbsp rice vinegar
- 1 cucumber
- 1 handful of fresh coriander
- 100g edamame beans (Soya)
Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 137Kcal | 576Kcal |
| 573kJ | 2410kJ | |
| Fat | 7.0g | 29g |
| of which saturates | 2.3g | 9.7g |
| Carbohydrates | 9g | 37g |
| of which sugars | 2.6g | 11g |
| Protein | 8.6g | 36g |
| Salt | 0.16g | 0.67g |
| Fibre | 1.6g | 6.8g |
Harissa Lamb with Quinoa & Tahini Cucumber & Edamame Salad
This Middle Eastern-inspired bowl stars a medley of vibrant flavours. Tender British lamb infused with warm harissa and sticky honey. A refreshing cucumber and edamame salad. A creamy tahini dressing to tie everything together. Fluffy quinoa to soak up all that deliciousness.
Cooking Instructions
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 & boil
- Thinly slice the onion. Halve the tomatoes. Finely chop or crush the garlic
- Add the quinoa to the saucepan 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 olive 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'd like more 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, put the tahini pot in the large bowl filled with hot water for 1 min to loosen
- Empty and dry the bowl, then add the tahini, vinegar, the remaining honey, 1-2 tbsp water and a pinch of salt and pepper. 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 tahini bowl, toss to coat and 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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