Middle Eastern Lamb Rump & Veggie Plate

• Meanwhile, halve cherry tomatoes. Roughly chop cucumber. Thinly slice courgette into strips. Slice the capsicum. Finely chop garlic. • Zest lemon to get a pinch and slice into wedges. Roughly chop roasted almonds. • In a small bowl, combine Greek-style yoghurt, lemon zest, a pinch of salt and a drizzle of olive oil.

• Transfer lamb, fat-side up, to a lined oven tray. In a second small bowl, combine Middle Eastern seasoning, a pinch of salt and a drizzle of olive oil. • Use the back of a spoon to spread spice mixture over the lamb. Roast lamb for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, drizzle over the honey and cover with foil. Set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook courgette until golden and tender, 3-4 minutes each side. Season and transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season and transfer to the bowl with courgette. Set aside.

• Drizzle tortillas with olive oil and season with salt. Bake tortillas directly on a wire oven rack until warmed through, 4-7 minutes. • In a medium bowl, combine cherry tomatoes, cucumber, rocket leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Crumble over feta (see ingredients) and garnish with almonds.