100g bag Mixed Salad

1 vegetable stock cube

2 Lamb Leg Steaks, about 150g each, with any fat trimmed off

1 tsp belazu rose harissa

410g can Chick Peas, drained

½ tsp ground tumeric

juice of ½ lemon

1 tbsp extra virgin olive oil

20g pack fresh flat-leafed parsley, chopped

Preheat the grill. Rub the lamb steaks all over with the harissa paste. Grill for 6–8 minutes each side until cooked through or for less depending on your preference. Transfer to a warm plate to rest for 5 minutes.

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.

Serve the lamb steaks with the chick pea mash and salad.