Moroccan Lamb with Pickled Beetroot & Tahini Yoghurt

Moroccan Lamb with Pickled Beetroot & Tahini Yoghurt. This is the perfect quick and easy midweek meal. Simply toast bread, spread with tangy yoghurt and top with delicious slices of lamb, crunch beetroot and nuts.

Serves 4

2 lamb backstraps

1 tbsp harissa paste

1 tsp ground cinnamon

½ tsp ground cumin

½ tsp ground coriander

½ tsp sweet paprika

1 Turkish pide, split and halved

2 tsp olive oil

½ cup mint leaves

½ cup flat-leaf parsley leaves

2 tbsp slivered almonds, toasted

Pickled Beetroot

2 beetroot, peeled, cut into

matchsticks

2 tbsp raspberry vinegar

1 tbsp caster sugar

2 tsp salt

Tahini Yoghurt

1 cup Greek-style yoghurt

1 tbsp tahini

2 tbsp lemon juice

1 garlic clove, crushed

Combine lamb, harissa, cinnamon, cumin, coriander and paprika in a large bowl. Cover with plastic wrap. Place in the fridge for 1 hour.

To make pickled beetroot, combine ingredients in a bowl. Set aside for 1 hour. Drain well.

To make tahini yoghurt, combine ingredients. Season.

Preheat a chargrill on high. Cook lamb on grill, 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover with foil. Set aside for 5 minutes to rest.

Brush pide with a little olive oil. Chargrill for 1 minute each side or until lightly charred.

Place pide on a platter; dollop with tahini. Thinly slice lamb and arrange on pide with beetroot, mint and parsley. Sprinkle with almonds to serve.