I N G R E D I E N T S

• 750g CKB Lamb Strips or Lamb Fillet
• Seeds of 1 x pomegranate
• ½ x cup chopped mint
• ½ x cup chopped flat leaf parsley
• 200gm mixed salad leaves
• Juice of 1 x lemon
• 4 tbsp extra virgin olive oil
  
• ½ tsp cinnamon
• ½ tsp ground ginger
• ½ x tsp ground coriander
• ¼ x tsp ground cardamom
• ½ x tsp paprika
• ½ x tsp fresh thyme

M E T H O D 

1.  Mix the Lamb strips with the last 6 ingredients, and half of the lemon juice, and leave to marinade for at least half an hour.

2.  Grill, fry BBQ or slow cook the lamb until cooked as you prefer, and aromatic.

3.  On a large platter, arrange mixed leaves.  Place Lamb on top of leaves, then cover with the mint, parsley, dukkah and pomegranate seeds.

4.  Drizzle with olive oil and remaining lemon juice, and serve.

 *Optional Extras:  Add some grilled zucchini, eggplant and tomatoes for a real Mediterranean feast!