It’s so easy to get stuck in a Monday-to-Friday recipe rut. But switch things up a little by adding a few new ingredients to your storecupboard and things will get a lot more interesting…

M I DW E E K M E A L S

WEEK NIGHT PROMISE

Your guarantee for every recipe in this feature: NO MORE THAN…

• 10 ingredients

• 30 min hands-on time

• 650 calories per portion (but most recipes have fewer)

• 10g sat fat per portion

PLUS…

• No unnecessary added sugar

• Minimal washing up

STAR

INGREDIENT

Harissa

Spiced lamb cutlets with rice and spinach salad

Spiced lamb cutlets with rice and spinach salad

SERVES 4. HANDS-ON TIME 25 MIN

MAKE AHEAD

Marinate the lamb cutlets up to 24 hours (step 1) ahead for extra flavour. Keep covered in the fridge.

KNOWHOW

Harissa is a paste made from roast peppers, chillies and spices – a little goes a long way. Brands vary in heat, so adjust quantities to your taste.

• 3 tbsp harissa paste (we like Belazu, widely available; see Know-how)

• 3 tbsp olive oil

• 8 British lamb cutlets

• 320g basmati rice, rinsed well

• 200g baby leaf spinach, wilted (shred it, put in a colander in the sink, pour over a kettle of boiling water and leave to drain)

• Grated zest and juice 1 lemon, plus wedges to serve

• ½ tbsp sherry vinegar

• Small bunch fresh dill, roughly chopped

• 100g natural yogurt

• 2 tbsp dukkah (a dry toasted spice mix – we like ottolenghi.co.ukand Tesco)

1 Mix the harissa with 1 tbsp of the olive oil in a small bowl until well combined. Rub the mixture all over the lamb cutlets and season well with salt. Set aside while you make the rice (see Make Ahead).