Step 1

Place harissa, 2 tbs oil and half the lemon juice in a large bowl, season, add cutlets, toss to coat and marinate for 20 minutes (or longer if time allows).

Step 2

Meanwhile, combine onion, vinegar and sumac in a small bowl with 1 tsp salt flakes and set aside to lightly pickle.

Step 3

Heat the rice according to packet instructions and set aside to cool slightly

Step 4

Heat barbecue or a grill pan to high. Lightly brush both sides of eggplant slices with 1 tbs oil and season. Grill for 2 minutes each side or until tender and charred.

Step 5

Remove from heat, cool briefly, then place in a bowl with rice, tomato, peas and herbs.

Step 6

Grill cutlets for 3 minutes either side for medium rare or until cooked to your liking. Rest loosely covered with foil.

Step 7

When ready to serve, add vinegar from onion and remaining 2 tbs olive oil to rice and eggplant mixture, season and toss to combine. Place on a platter with lamb cutlets and scatter with reserved onion.