Moroccan Spiced Lamb & Tahini Yoghurt Pie

To make the dressing, combine 1 teaspoon (for 2p) or 2 teaspoons (for 4p) of the tahini, half the olive oil and the sugar in a small bowl. Season generously with salt and pepper and set aside. Squeeze over the lemon wedges.

Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook for 5 minutes, or until softened.

Turn the heat up to a high heat and add the lamb mince. Season with salt and pepper. Use a spoon to break up the lamb mince and cook for 3-4 minutes, or until the meat is starting to brown. Add the Moroccan spice mix and cook for 1-2 minutes, or until fragrant. Add the tomato paste and half the baby spinach leaves and cook for 2 minutes, or until wilted. Transfer the lamb mixture to a small ovenproof dish. (The lamb mix should be about 4 cm high in the ovenproof dish. If the ingredients are just covering the bottom of the dish, transfer to a smaller dish).

Combine the remaining tahini, Greek yoghurt and the egg in a medium bowl. Season with salt and pepper.

Top the lamb mixture with the tahini-yoghurt mix and spread evenly using a spatula. Sprinkle over the black sesame seeds.

Transfer to the oven and bake for 15 minutes, or until the tahini crust is set and lightly golden.