Lamb and labne salad

Instructions

1. Line a colander with muslin or a clean Chux cloth. Place colander over a deep bowl. Combine yoghurt and salt in a bowl. Spoon yoghurt mixture into colander. Cover and place in fridge overnight. Drain and discard liquid.
2. Roll heaped teaspoons of thickened yoghurt mixture into balls. Roll balls in dukkah and place on a plate. Place labne in fridge until required.
3. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Sprinkle lamb with cumin and season with salt and pepper. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before thinly slicing.
4. Meanwhile, cook broad beans following packet instructions. Drain. Refresh under cold water. Drain. Peel and discard skins.
5. Boil, steam or microwave asparagus and sugar snaps until tender. Drain. Refresh under cold water and drain.
6. Combine beans, asparagus, sugar snaps, lettuce, sprouts, rind, juice, almonds and mint in a large bowl. Serve lamb with salad and labne.