Festive Pulled Lamb Salad {with Tzatziki & Pomegranate}

You will need:

{For the lamb}
1 kg lamb stewing meat
lemon juice
salt
pepper
1 cup chicken stock

{For the grilled aubergines}
8 baby aubergines, cut in half
2 tbsp. coconut oil
salt

{For the tzatziki}
1 cup finely grated cucumber
2 tbsp. freshly chopped mint {3-4 sprigs}
1 garlic clove, minced
5 tbsp. double cream plain yoghurt
salt
black pepper
olive oil
lemon juice

{To serve}
pomegranate seeds
mint sprigs
wild rocket

You need to prepare the lamb a day before, as it needs to cook overnight in a slow cooker.

Season the lamb with salt, white pepper and lemon juice.
Add a cup of chicken stock and cook on ‘low’ overnight.

Once the lamb is ready, remove the meat from the juices.
Remove any bones and use 2 forks the pull the meat apart.

Cook the aubergines in coconut oil in a large pot over a low heat.
Season with salt.
Cook them until golden brown and soft.
Season with lemon juice.

For the tzatziki, mix the cucumber, mint and yoghurt.
Season with salt and black pepper and add a drizzle of olive oil and a squeeze of lemon juice.

To serve, arrange all the elements beautifully on a serving platter and garnish generously with pomegranate seeds, fresh mint and wild rocket.