Step 1

Preheat the oven to 180°C/160°C fan-forced. Finely chop the brown onion. Roughly chop 1⁄2 of the baby spinach leaves. Slice the cucumber into half-moons. Pick and finely chop the parsley leaves. In a small bowl, combine the tahini (1 tsp for 2 people / 2 tsp for 4 people), olive oil (2 tsp for 2 people / 1 tbs for 4 people) and sugar. Season to taste with a pinch of salt and set aside.

Step 2

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook for 5 minutes, or until softened. Increase the heat to high and add the lamb mince. Cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned.

Step 3

Add the Baharat spice blend and salt (use suggested amount) and cook for 1-2 minutes, or until fragrant. Add the tomato paste and chopped baby spinach leaves and cook for 2 minutes, or until wilted. Transfer the lamb mixture to a small ovenproof dish. TIP: The lamb mix should be about 4 cm high in the dish. If the ingredients are just covering the bottom of the dish, transfer to a smaller dish.

Step 4

In a medium bowl, mix together the remaining tahini, Greek yoghurt and egg. Top the lamb mixture with a spoonful of the tahini-yoghurt mix and use a spatula to spread evenly, creating a 1 cm thick top. TIP: You may have some topping leftover! Sprinkle over a pinch of the black sesame seeds.

Step 5

Place the lamb pie on the top shelf of the oven and bake for 20 minutes, or until the tahini crust is set and lightly golden. While the pie is baking, place the remaining baby spinach leaves, remaining black sesame seeds and cucumber in a medium bowl. Add the tahini dressing (made in step and toss to coat. TIP: Add the dressing just before serving to prevent soggy leaves.

Step 6

Divide the Middle Eastern spiced lamb pie and salad between plates. Sprinkle over the parsley.