Moroccan lamb salad

1.In a medium bowl, whisk yoghurt, cream, mint and horseradish. Cover with plastic food wrap; chill.

2.Sprinkle both sides of lamb with spice mix. In a large frying pan or char-grill pan, heat oil on high. Cook lamb, in batches, 2-3 minutes each side for medium or to taste. Transfer to a heatproof plate. Cover with foil, rest 5 minutes. Slice.

3.In a large bowl, combine cucumber, tomato, chickpeas, rocket and lamb. Season with salt and pepper. Divide salad among small serving bowls, drizzle with dressing. Serve.