Olive Magazine
Lamb, harissa and fennel salad

Lamb, harissa and fennel salad

Published: June 18, 2020 at 10:54 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Sabrina Ghayour's punchy salad is inspired by her travels in Bangkok. She matches pan-fried lamb leg steaks with pomegranate seeds, fennel, fresh mint and a rose harissa dressing

  • Low calorie
low inkcal257

This Thai-style lamb salad is inspired by Sabrina's travels to Bangkok. She says... "Everywhere you turn in this beautiful, bustling city there is a new sight, sound and smell just waiting to be discovered – no wonder Bangkok is the world’s most visited city. Food is a 24-hour operation with wonderfully diverse dishes from around the world. My first visit to Thailand in 2009 was the traditional beach escape. We ate Thai beef salad with every meal because it was so delicious. I quickly learned how to make it and have been doing so ever since. The original recipe is fiercely fiery with chillies, garlic, fish sauce, celery leaf, tomatoes, cucumber, onion and juicy seared beef. This is my version, untraditional but taking inspiration from the classic."


  • 1 heaped tsp basmati or long-grain rice
  • vegetable oil, for frying
  • 2 x 150g boneless lamb leg steaks
  • 1 bulb fennel, very thinly sliced
  • 100g pomegranate seeds, plus extra to serve
  • 4 spring onions, thinly sliced diagonally (green and white parts)
  • a handful mint leaves, rolled up and cut into thin ribbons


  • 1 heaped tbsp rose harissa
  • 1 lime, juiced
  • 2 tbsp runny honey
  • 2 tbsp light soy sauce


  • STEP 1

    Toast the rice in a dry pan over a mediumhigh heat for 5-6 minutes or until the grains turn a golden brown. Grind to fine granules (like caster sugar) using a pestle and mortar.

  • STEP 2

    Heat a frying pan over a high heat and rub a little oil on the lamb steaks. Season well, then fry for 3-4 minutes on each side until seared but still pink in the middle. Remove from pan, cover with foil and rest for 5 minutes.

  • STEP 3

    Combine the dressing ingredients with half the ground rice. Pour half of this over the fennel and pomegranate seeds, then add most of the spring onions and half the mint. Toss together and arrange on a platter. Slice the lamb thinly, arrange over the fennel salad and pour over the remaining dressing. To serve, scatter over the remaining rice, spring onions and mint, and extra pomegranate seeds, if you like.


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