Tunisian Lamb Rump & Sumac Yoghurt

While the lamb cooking, roughly chop the baby spinach leaves. In a medium bowl, combine the baby spinach, shredded Cheddar cheese, crumbled Greek salad cheese/feta cheese, egg and a pinch of salt. Set aside. In a small bowl, combine the Greek-style yoghurt and 1/2 the Turkish sumac seasoning. Set aside. Halve the cherry tomatoes.

TIP: The egg helps to bind the cheese and spinach together.

Transfer the lamb, fat-side up, to a lined oven tray. In a second small bowl, combine the Tunisian seasoning and a drizzle of water, then season. Use the back of a spoon to spread the Tunisian spice mixture over the lamb, then roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, glaze with the pomegranate molasses and cover with foil. Set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

While the lamb is roasting, heat a medium saucepan over a medium-high heat. Toast the Israeli couscous, stirring, until golden, 1-2 minutes. Add the water, reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and water has absorbed, 10-12 minutes. Allow the couscous to cool for 5 minutes, then add the cherry tomatoes, rocket leaves, chicken-style stock powder and a drizzle of white wine vinegar. Stir to combine.

While the couscous is cooking, arrange 1/2 the mini flour tortillas (see ingredients) on a second lined oven tray. Divide the cheesy spinach mixture between the tortillas. Top with the remaining tortillas and press down gently with a spatula. Brush or spray the tortillas with olive oil and season. Bake until the cheese has melted slightly and the tortillas are golden, 5-8 minutes.