Lamb with green tahini

Instructions

1. Cook rice, following packet instructions, or until just tender. Drain and cover to keep warm.
2. Meanwhile, combine tahini with 2 tablespoons boiling water in a medium bowl. Add yoghurt, juice and parsley and stir to combine. Set green tahini aside.
3. Rub lamb with 1 teaspoon oil and sprinkle with coriander. Heat a medium non-stick frying pan over medium-high heat. Cook lamb for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover lamb with foil and rest for 5 minutes before slicing thickly.
4. Heat remaining oil in same frying pan over medium heat. Cook tomatoes, stirring, for 1–2 minutes or until softened.
5. Combine lentils and artichokes in a microwave-safe bowl and microwave on Medium (50%) for 1 minute or until warm. Boil, steam or microwave spinach for 1–2 minutes or until tender. Drain and place in a large bowl with rice, lentils and artichokes. Toss to combine.
6. Top lamb with tomatoes and serve with warm rice salad and green tahini.