Veg: Preheat oven to 200°C fan. Cut the cauliflower into florets and toss with 1 tsp sesame seeds, 1 tsp sumac, 1 tsp dried thyme, 1 tsp olive oil, salt and pepper to taste. Add the baby carrots to the same tray. Roast for 25–30 minutes until golden and tender.

Buckwheat: Rinse 1/2 cup buckwheat well. Add to a small pot with 1 cup water and a pinch of salt. Bring to the boil, then reduce to a simmer for 12 minutes until the water is absorbed. Fluff with a fork.

Yoghurt base: Mix 1/2 cup Greek yoghurt with 1 tsp crushed garlic, a squeeze of lemon, salt and pepper. Spread across the base of your plates or a big serving platter.

Reheat lamb: Warm the pulled lamb and onions in a pan over medium heat with a splash of the reserved juices until heated through.

Serve: Pile the veg and lamb over the yoghurt base and finish with the buckwheat scattered over the top.