Harissa Lamb with Chickpea, Date and Carrot Salad

Steps

1. Preheat oven to 220°C and line an oven tray with baking paper. Cut broccoli into medium florets.
2. Toss baby carrots, chickpeas and first measure of harissa spice mix on prepared tray with a drizzle of oil. Season and cook for 10 minutes until nearly tender. Add broccoli to tray and cook a further 5 minutes until tender.
3. Pat lamb dry and toss with second measure of harissa spice mix, a drizzle of oil and season. Heat a medium fry-pan on medium heat. Cook lamb for 3-4 minutes each side for medium or, until cooked to your liking. Cover and set aside to rest for about 4 minutes.
4. While lamb cooks, in a small bowl, combine harissa dressing with mayonnaise, if using. Set aside. Once lamb has finished resting, thinly slice against the grain and set aside for serving.
5. When carrots are cooked, add spinach and dates and toss to combine.
6. To serve, arrange chickpea, date and carrot salad on a plate and top with slices of harissa lamb, a drizzle of harissa dressing and scatter with mint.