Chermoula Lamb & Cheesy Greens Gozleme

• While the lamb is cooking, roughly chop baby leaves. Halve cherry tomatoes. • Slice lemon into quarters. • In a medium bowl, combine baby leaves, shredded Cheddar cheese, the egg and a pinch of salt. Set aside. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Set aside.

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

• Transfer the lamb, fat-side up, to a lined oven tray. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a second small bowl, combine chermoula spice blend and a drizzle of olive oil, then season. • Use the back of a spoon to spread the spice mixture over the lamb, then roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, glaze with the honey 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 with a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring, until golden, 1-2 minutes. • Add the water and bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until couscous is tender and the water is absorbed, 10-12 minutes. • Allow the couscous to cool for 5 minutes, then add cherry tomatoes, chicken-style stock powder, rocket leaves and a drizzle of white wine vinegar. Stir to combine. Set aside.

• Arrange half the mini flourtortillas on a second lined oven tray. Divide the cheesy baby leaf 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 gozleme until cheese has melted slightly and tortillas are golden, 5-8 minutes.