Green bean, mushroom and lamb salad

A leg of lamb goes a long way when barbecued and sliced thinly. Added to some vibrant vegetables, tasty olives and herbs, it will feed a crowd or keep you going for a couple of days.

Ingredients

1	Leg of lamb, butterflied (Main)
1 tsp	Salt and pepper
2 Tbsp	Olive oil
1 Tbsp	Chermoula spice
2	Onions, sliced
4 cloves	Garlic, sliced
200 g	Green beans, blanched (Main)
250 g	Mushrooms, sliced (Main)
24	Pimento-stuffed green olives, halved
1 cup	Parsley leaves
1 cup	Mint leaves

Dressing

2 Tbsp	White wine vinegar
¼ cup	Olive oil
1 tsp	Dijon mustard

Sauce

1 cup	Greek yoghurt
1 Tbsp	Tahini
1 tsp	Runny honey
2 Tbsp	Lemon juice

Directions

1. Preheat a barbecue to a medium heat.
2. Smother the lamb with oil and chermoula and season well. Cook on the barbecue for around 40 minutes, turning occasionally, until still a little pink in the middle. Remove and allow to rest.
3. On a hotplate, cook the onions and garlic slowly until completely softened and lightly browned. Set aside.
4. Make the dressing by mixing the vinegar, oil and mustard together in a small jar.
5. Combine the yoghurt, tahini, honey and lemon juice in a small bowl.
6. To assemble the salad, combine the onion, beans, mushrooms, olives, parsley and mint together in a large bowl. Add the dressing and toss together. Slice the meat thinly. Combine with the salad and serve on a large platter.
7. Drizzle with yoghurt sauce.