SERVES 4
PREPARATION 15 MINS
COOKING 10 MINS
3tbsp oilve oil
500g (1lb) minced lamb
1tbsp crushed surmac
1tsp toasted sesame seeds
2tsp thyme leaves
2 large ripe tomatoes, cut into thin wedges
12 cherry tomatoes, halved
1 medium cucumber, peeled and diced
1 small red onion, thinly sliced into rings
1tsp harissa
4tbsp Greek-style yoghurt
2tbsp roughly chopped mint leaves
1. Heat 1tbsp oil in a large non-stick frying pan over a medium heat. Add the lamb and cook, stirring occasionally and breaking up any lumps with a fork, for about 8-10 minutes. The meat should be brown and crisp. Add the sumac, sesame seeds and thyme and cook for no more than another minute. Season to taste. Drain on a plate lined with kitchen paper.
2. Place the tomatoes, cucumber and red onion in a bowl and drizzle with 1tbsp of the remaining oil. Season with salt and pepper.
3. Make the dressing by whisking together the harissa, yoghut and remaining oil. Season if needed.
4. To serve, place the tomato and cucumber salad on a platter. Top with the lamb and drzzle with the dressing. Sprinkle with the mint leaves before serving.
TIP
The dressing is an important part of this dish and should be a balance of slightly spicy with the addition of harissa and cooling with the use of yoghurt. The lamb will give off fat as it cooks, don't worry about any excess fat as this helps to brown the meat and will be drained off on the kitchen paper.