Ingredients

Step by step

1. Preheat your grill to maximum. Season your lamb cutlets with salt and pepper, place on a grill pan or baking tray and slide under the grill. Cook for 6 minutes on each side. When cooked through, turn off the grill but leave the cutlets to keep warm until you're ready to eat.
2. While the lamb is cooking, melt the coconut oil in a large frying pan over a medium to high heat and add the spring onions and garlic. Stir-fry for 1 minute.
3. Chuck in the midget trees and green beans and stir-fry for a further minute. Pour in 1 tablespoon of water, allowing it to steam up and evaporate, which will help cook the veg through. Drop in the spinach and toss it together with the other greens to wilt it in the residual heat. Pile up all the greens on a plate.
4. Quickly mix together the Greek yogurt and harissa until well combined.
5. Top the greens with the lamb cutlets, serve with the spiced yogurt and scatter with the toasted almonds.