Moroccan Lamb, White Bean and Carrot Salad with Fried Black Olives

Sprinkle both sides of the lamb with the Moroccan seasoning and sea salt. Heat a sauté pan with a little oil and cook the lamb for 2-3 minutes each side for medium-rare. Transfer to a plate and rest for 5 minutes.

Dressing: Whisk all the ingredients in a bowl and season.

Salad: Heat the oil in a medium saucepan and cook the olives for 2-3 minutes until the fleshy side starts to crisp a little. Drain on kitchen towels.

Using a vegetable peeler, shave the carrots into long thin strips and place in a bowl with the beans. Add the dressing and most of the coriander and gently combine, trying not to break the strips of carrot.

To assemble: Divide the carrot salad between plates and top with crumbled feta and the black olives. Slice the lamb thinly on the diagonal and place next to the salad, spooning over any meat juices. Garnish with the remaining coriander and a grind of black pepper. I like to serve this with thick plain yoghurt swirled with a little harissa paste.