- 2 lamb steaks
- Sachet of baby spinach, rocket and cress leaves
- Dukkah for sprinkling
- For the dressing mix together:
- Juice of 1 orange
- 1 crushed clove garlic
- 1/2 teaspoon cumin
- 1/4 teaspoon harissa
- 4 tablespoons olive oil
Sear 2 oiled lamb steaks in a hot frying pan.
When browned but rare, remove.
Slice the steaks; mix with the dressing and spoon over salad leaves.
Spinkle with dukkah.
Serve with crisp lavash crackers or, if you prefer, stuff into warm pitas.