Ingredients

• 1kg/2lb 5oz minced lamb
• 1 red onion
• finely chopped
• 1 garlic clove
• finely chopped
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh mint
• 2 tbsp vegetable oil
• 1 x focaccia loaf
• cut into 6 x 10cm/4in square pieces
• grilled
• 2 tbsp olive oil
• 1 onion
• sliced
• 1 tbsp harissa paste from a jar (available in most supermarkets)
• 1 x 400g/14oz can chickpeas
• rinsed and drained
• 100ml/3½fl oz plain yoghurt
• 1 lime
• juice only
• 1 tbsp chopped fresh mint
• watercress
• to serve

Directions

• Place the minced lamb
• red onion
• garlic
• rosemary and mint into a bowl and mix well.
• Divide the mince mixture into six equal portions and mould into patties.
• Heat a griddle pan until smoking. Rub the patties with oil and griddle for 5-6 minutes on each side
• or until completely cooked through.
• For the salad
• heat one tablespoon of the olive oil in a pan and fry the onion for 5-6 minutes
• until softened. Transfer to a clean bowl.
• Add the harissa paste
• chickpeas
• natural yoghurt
• the remaining olive oil
• lime juice and mint to the bowl of fried onions and mix together well.
• To serve
• place a piece of grilled focaccia onto each of six plates. Top each piece with a small handful of watercress.
• Place a lamb burger on top of each pile of watercress
• then top with a spoonful of the spicy chickpea salad.