• 4 sweet potatoes, scrubbed
  • 2 tablespoons harissa paste
  • 334g pack be good to yourself lamb leg steaks
  • 1 tablespoon olive oil
  • 225g pack runner beans, cut into 2cm pieces
  • 75g bag watercress
  • 1 orange, zested and segmented
  • 30g flaked almonds, toasted
  • 100g radishes, sliced
  • 20g butter


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the sweet potatoes in the microwave for 10 minutes. Transfer to a baking tray and cook in the oven for 25-30 minutes.

  2. 2

    Rub the harissa paste over the lamb steaks. Heat the oil in a frying pan and, over a high heat, fry the lamb steaks for 3 minutes on each side, until cooked through. Remove from the pan and leave to rest.

  3. 3

    Meanwhile, bring a pan of water to the boil. Cook the runner beans for 3 minutes, then drain and run under cold water to cool.

  4. 4

    In a large bowl, mix together the watercress, cooked runner beans, orange zest and segments, the almonds and radishes.

  5. 5

    Divide the butter between the sweet potatoes and serve with the lamb steaks and salad.

Nutritional Details

Each serving provides
  • Energy 2068kj 494kcal 25%
  • Fat 15.5g 22%
  • Saturates 4.9g 25%
  • Sugars 20.6g 23%
  • Salt 0.8g 13%

% of the Reference Intakes

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