Lamb fillet with cucumber and kalonji pickle salad and naan bread

Method

1. Add the sliced sliced the cucumber and shallots to a bowl, squeeze over the lemon, then toss through the kalonji seeds. Cover and leave for 30 minutes, then stir through the pomegranate seeds and mint.
2. Slice the lamb fillet into strips, drizzle with olive oil and season well. Heat a griddle until smoking, then fry the lamb for 3 minutes, turning, until golden all over.
3. Lightly toast the naan breads, then slice each into strips. Serve the lamb with the cucumber salad and toasted naan strips.