HARISSA LAMB AND CHICKPEA ROAST
2 x 400 g tins cherry tomatoes 2 spring onions, white and green parts sliced 300 g drained, rinsed tinned chickpeas 2 zucchini, chopped into 2 cm dice 300 g peeled, seeded butternut pumpkin, chopped into 2 cm dice 1 cup (250 ml) salt-reduced beef stock 1 tablespoon olive oil 2 tablespoons harissa spice seasoning 400 g lean lamb mini roast 1 cup (120 g) frozen baby peas, thawed basil leaves, to serve Preheat the oven to 200°C (180°C fan-forced).
Combine the tomatoes, spring onion, chickpeas, zucchini, pumpkin and stock in a heavy-based baking dish and bake for 15 minutes.
Meanwhile, place the olive oil and seasoning in a bowl, add the lamb and toss to coat well on all sides. Add the lamb to…
