Philips HD2237 - Harissa Lamb with Beetroot Salad and Hummus; Salads that Satisfy

Harissa lamb with beetroot salad
and hummus
Taste the avours of the Middle East with this main course salad that combines earthy
spices with sweet beetroots and everyone’s favourite dip – hummus!
Serves 6
Preparation time 15 minutes
Pressure cooking time 10 minutes (excluding pressure building time)
Ingredients
Method
1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Spray inner
pot with olive oil. Add mince, onion and garlic. Stir occasionally until mince is lightly browned.
2. Add harissa spice mix, currants and stock. Stir to combine. Close the lid. Select MEAT/POULTRY program in PRESSURE
COOKING. Press START.
3. When cooking is complete, stand for 3 minutes, then turn pressure regulator to VENT to allow any remaining pressure to
release. Remove lid.
4. Divide cabbage between serving plates and top with cooked lamb mixture. Top with beetroot/salad leaves and mint
leaves. Dollop with hummus and top with beetroot. Garnish with toasted pine nuts and fresh mint leaves to serve.
Cook’s note
To prepare fresh beetroot using the pressure cooking function, grease the inner pot with canola oil. Place the rack
provided into the base of the unit. Add 500ml of water to the pot. Arrange the 6-8 medium size beetroot on the rack.
Select MANUAL in pressure cooking mode and set time for 20 minutes. When cooking is complete, let stand until
pressure is released. Transfer to a plate/ board and allow to cool. When cool enough to handle, remove the skins.
Keep refrigerated and use within 5 days.
1kg minced lamb
1 onion, nely chopped
6 garlic cloves, crushed
¼ cup harissa spice mix, see Tip
⅓ cup currants
⅓ cup beef stock, salt-reduced
¼ medium-size (650g) savoy cabbage, cored,
nely shredded
1
½ cups beetroot or mixed salad leaves
2 cups fresh mint leaves
220g tub prepared hummus
6 medium-size beetroot, steamed, quartered, see Cook’s
note
Toasted pine nuts, extra mint leaves, to serve
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
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