SERVES 4

2 Origin South lamb loins, about 500g

Marinated baby artichokes, to taste

100g snow peas, halved
15 black olives, pitted and halved 120g ricotta
Pea tendrils
Micro bok choy
About 20 flat-leaf parsley leaves About 20 mint leaves
16 cherry tomatoes, halved salt
Juice of 1 lemon
Olive oil
100ml Harissa Cumin Yoghurt
1 teaspoon cumin seeds
100g natural yoghurt
10 mint leaves, chopped
Salt, sugar and lemon juice to taste Pickled Red Onion
2 red onions
200g white wine vinegar
180g sugar
Sprig of thyme

Preheat the oven to 180ºC. Prepare the cumin yoghurt first. Toast the cumin seeds in a dry frypan then, using a spice grinder or a mortar and pestle, blend the seeds to a powder. Stir the powder through the yoghurt, add the mint, and season with salt, sugar and lemon juice. Refrigerate until required. To make the pickled red onion, peel the onions, then slice into 3mm rings. Separate the rings and place in a glass jar large enough to hold them all. In a small saucepan bring the vinegar, sugar and thyme to the boil. Ensure the sugar has fully dissolved before pouring the mixture over the onion rings. Cover and allow to cool. Sauté the lamb in a hot frypan until coloured on both sides, then transfer to the hot oven for 3–4 minutes. Remove the meat from the oven and set it aside to rest for 5 minutes. Gently mix together the remaining salad ingredients, then season with salt, lemon juice and olive oil. To serve, spoon a little cumin yoghurt into the base of 4 bowls. Arrange the salad on top. Slice the lamb and place on top of the salad. Garnish with some pickled red onion rings, pea tendrils and dot with Harissa.