Harissa Lamb with Bulgur Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. In a medium pot, bring stock, hot water and first measure of salad spice mix to the boil on high heat with the lid on. Once boiling, add bulgur wheat and a pinch of salt to pot and bring back to the boil. Once boiling, cover, take off heat and leave to soak for about 20 minutes, until grains are tender.
3. While bulgur is cooking, toss pumpkin and second measure of salad spice mix on prepared tray with a drizzle of oil. Roast for about 15 minutes to start with, turning once during cooking. Add kale and cook for a further 3 minutes, until tender.
4. Remove core and seeds from capsicum and thinly slice. Set aside. Pat lamb dry with paper towels, toss with first measure of harissa paste and season with salt and pepper. Mix remaining harissa with yoghurt in a small bowl and set aside.
5. Heat a drizzle of oil in a large frypan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside on a plate, covered in foil, to rest.
6. Add capsicum, kale, cooked pumpkin, olive oil and vinegar to pot with bulgur wheat and toss to combine. Season to taste with salt and pepper. Slice lamb thinly against the grain. Add any resting juices from the lamb to the bulgur salad for more flavour, if desired.
7. divide bulgur salad between plates and top with slices of harissa lamb and a dollop of harissa yoghurt.