Lamb Saffron Salad

Cooking time:     25 mins plus chilling time
Serves:                 4

What you need

400g John Penny lean lamb, diced
Pinch of saffron threads
1 tsp boiling water
½ onion, finely chopped
Juice of 1 lemon
2 tbsp of olive oil
Freshly ground black pepper
4 little gem lettuces, finely shredded
2 tbsp of mint leaves, torn
4 spring onions, sliced
1 cucumber, peeled and thinly sliced
2 bunches of radishes, trimmed and sliced
½ tsp of cumin seeds
300g low-fat greek yogurt
4 pitta breads

How to cook

Grind the saffron to a powder. Add 1 tsp boiling water and stir until the powder is dissolved.

Put the onion in a bowl with the lemon juice, saffron liquid and ½ tbsp olive oil. Add the lamb and season with freshly ground black pepper. Cover and chill in the fridge for a minimum of 30 minutes- ideally for 2 hours.

Mix together the lettuces, mint, spring onions, cucumber and radishes in a salad bowl.

Heat a non-stick pan, add the cumin seeds and dry-fry for 2 minutes.  Grind lightly with the back of a spoon or the end of a rolling pin, then sprinkle over the yogurt.

Add the remaining oil to the pan. Add the lamb and cook for 8-10 minutes, turning frequently.

Lightly toast the pitta bread and cut into strips. Transfer the lamb to the salad bowl and toss thoroughly.

Serve warm with the pitta strips and yogurt dip.