Honey manoushi with baharat-spiced lamb, labneh, harissa and pomegranate; and feta, spinach, pine nuts with olives

For the labneh

500g full-fat Greek yoghurt ½tsp salt

2 garlic cloves, finely chopped

For the baharat-spiced lamb 5tbsp extra virgin olive oil 2tsp baharat spice mix

225g lamb fillet, thinly sliced 4 shallots, finely sliced

To serve seeds 1 small pomegranate harissa paste

To make the labneh, mix the yoghurt and salt. Place in a muslin-lined sieve over a bowl and leave in the fridge overnight.

The next day, discard the whey, place the thickened yoghurt in a bowl and stir through the garlic.

For the spiced lamb, stir 2 tablespoons of the oil and baharat mixture together and coat the lamb with it. Season with salt and pepper.

Preheat the oven to 190C/ 375F/Gas 5. Heat the remaining oil in a frying pan and add the lamb and shallots. Fry for 3-4 minutes until the lamb is coloured but barely cooked and the shallots are starting to soften.

Divide over the manoushi and bake for about 8 minutes until the manoushi are risen and golden.

Remove from the oven and dot with the labneh and pomegranate seeds. Place some of the harissa on top and serve immediately.