½ tsp ground coriander
½ fennel bulb, cored and shredded
20g/¾oz fresh coriander, chopped
2 garlic cloves, crushed
1 iceberg lettuce, leaves separated
1 lemon, juice only
1 tbsp chopped fresh mint
20g/¾oz fresh flatleaf parsley, chopped
2 roasted red peppers from a jar
3 spring onions, chopped
3 preserved lemons, chopped
2 tsp sumac
salt and freshly ground black pepper
100g/3½oz cornflour
½ tsp ground cumin
2 tbsp olive oil
2–3 tbsp olive oil
4–6 tbsp olive oil
½ tsp dried oregano
50g/1¾oz pine nuts, toasted
½ tsp smoked paprika
50g/1¾oz feta, crumbled
50g/1¾oz Greek-style yoghurt
300g/10½oz leftover roast shoulder of lamb, shredded