Harissa Lamb & Lentil Salad with Whipped Feta

In a bowl, mix the lamb mince with the cumin seeds and 2 teaspoons of the harissa paste and the parsley. Season well and shape into 12 small patties.

Heat the olive oil in a frying pan and fry the patties for 2–3 minutes on each side until golden and cooked through.

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, a squeeze of lemon juice and some seasoning.

Whip the feta and yoghurt 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.