Lamb shawarma platter

30 MINUTES | SERVES 4|EASY

harissa and lemon marinated butterflied lamb shoulder 300g piece houmous 200g harissa 4 tbsp red onion ½ finely sliced red cabbage ½, finely shredded coriander ½ bunch, chopped lemon ½, juiced black mustard seeds 1 tsp brown pittas toasted, to serve

• Roast an easy-to-cook butterflied harissa and lemon lamb shoulder (£4.19/277g) following pack instructions. Meanwhile, mix a pot of organic houmous (£1.49/200g) with 4 tbsp harissa paste (£1.99/95g). Toss half a finely sliced red onion with ½ a finely shredded red cabbage (80p/100g), ½ bunch coriander (95p/28g), chopped, ½ a lemon, juiced and 1 tsp black mustard seeds. Carve the lamb thinly and divide between plates, then add the red cabbage and houmous. Serve with toasted brown pittas (79p/6).