Ingredients

• ½ large cucumber
• ½ red onion
• finely chopped
• 2 tbsp rice vinegar
• 2 heaped tsp caster sugar
• 1 tsp sesame oil
• 1 tsp nigella seeds
• handful dill
• fronds finely chopped
• 100g/3½oz pomegranate seeds
• 600g/1lb 5oz roasted lamb shoulder meat
• shredded (if cooking from scratch
• refer to the recipe tip below)
• 2 tsp rose harissa
• 6 tbsp clear honey
• 1 heaped tsp ground cumin
• 2 heaped tsp ground cinnamon
• pinch sea salt flakes
• 4 bread rolls
• toasted just prior to serving (if desired)
• to serve

Directions

• For the relish
• quarter the cucumber lengthways
• then thinly slice and place in a bowl along with the onion. Season with a few generous pinches of salt. Mix well and leave to rest for 15 minutes. Stir again and leave to sit for another 15 minutes. After the resting time
• drain off any excess moisture and wrap the cucumber mixture in a clean tea towel or a few sheets of kitchen paper until dry.
• Put the cucumber mixture in a bowl
• add the vinegar
• sugar and sesame oil. Mix well until the sugar is dissolved and the marinade coats the cucumber and onion. Add the nigella seeds
• dill and pomegranate seeds and set aside.
• For the lamb
• put the shredded
• cooked meat in a saucepan set over a medium heat
• add the harissa
• honey
• cumin and cinnamon and coat the meat in the mixture. (If desired
• you can soften the texture with a little oil
• water or even apple juice
• a tablespoon at a time.) Season with salt
• to taste
• and once the consistency has reached a moist and juicy meat mixture
• remove from the heat.
• Serve the lamb inside the bread rolls with a generous amount of relish.