1 Little Gem lettuce, outer leaves and centres separated
1 aubergine, cut into thin rounds
5 small cherry tomatoes, halved
1½ tsp red chilli, sliced with seeds
1 tsp roughly chopped coriander leaves
½ tsp finely chopped garlic
15 small fresh mint leaves
1 tsp fresh flatleaf parsley leaves
30g/1oz red onion, finely chopped
15²µ/½´Ç³ú spring onions, sliced
15²µ/½´Ç³ú Dijon mustard
70g/2½oz tinned chickpeas, drained and rinsed
15²µ/½´Ç³ú green olives, sliced
50²µ/1¾´Ç³ú plain flour, plus extra for dusting
salt and freshly ground black pepper
90g/3¼oz rice flour or chickpea flour
¼ tsp ground cumin
pinch ground cumin
20ml/¾fl oz olive oil
1 tbsp olive oil
100ml/3½fl oz olive oil
1 tbsp red wine vinegar
pinch sea salt
pinch smoked paprika
¼ tsp ground turmeric
pinch ground turmeric
60²µ/2¼´Ç³ú feta, diced
200g/7oz plain yoghurt
4 lamb cutlets, fat left on (do not French trim the bones)