- 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
- 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.
- Place the tomatoes, cucumber and red onion in a bowl and drizzle with 1tbsp of the remaining oil. Season with salt and pepper.
- Make the dressing by whisking together the harissa, yoghut and remaining oil. Season if needed.
- To serve, place the tomato and cucumber salad on a platter. Top with the lamb and drizzle with the dressing. Sprinkle with the mint leaves before serving.
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.