You can make this a veggie dish by replacing the lamb with wedges of roasted butternut squash.
400g lamb mince
1 tsp cumin seeds
1 tbsp harissa paste
2 tbsp chopped flat-leaf parsley
2 tsp olive oil
½ x 200g bag sliced kale
2 tbsp extra virgin olive oil
2 x 250g packet cooked puy lentils
squeeze of lemon juice
150g feta cheese, crumbled
150g low-fat Greek yogurt
1. In a bowl, mix the lamb mince with the cumin seeds, 2 teaspoons of the harissa paste and the parsley. Season well and shape into 12 small patties.
2. Heat the olive oil in a frying pan and fry the patties for 2-3 minutes on each side until golden and cooked through.
3. Meanwhile, massage the kale with half the extra virgin olive oil to soften it. Season with salt and pepper and tip into a bowl. Warm the lentils according to the packet instructions and add to the kale along with the rest of the extra virgin olive oil, lemon juice and some seasoning.
4. Whip the feta and yogurt together with a fork or whisk until creamy. Swirl through the rest of the harissa and season with plenty of black pepper. Serve the lamb patties with the lentils and a dollop of the whipped feta.
TIME TIP Packs of ready-cooked lentils take just minutes in the microwave.
Buy the book with 20 per cent off
All these great recipes are from Irish food writer and TV presenter Donal Skehan’s new cookbook, Super Food in Minutes, which is published by Hodder & Stoughton, price £25. As well as 90 brilliant, easy dishes, all ready in less than 30 minutes, it includes meal plans and nutrition counts. To order a copy for £20 until 22 September, call 0844 571 0640; p&p is free on orders over £15. Follow Donal on YouTube/donalskehan and at donalskehan.com.