Heat a large non-stick frypan over medium-high heat. Add 1 tbsp oil, garlic, onion, fennel seeds, coriander seeds and cinnamon. Cook for 2-3 minutes, stirring regularly, until onion has softened.
Add lamb and cook for 4-5 minutes. Stir in half the balsamic vinegar, season and cook for a further 2-3 minutes until lamb is browned. Set aside.
Meanwhile, heat a large char-grill over medium-high heat. Brush eggplant with 1 tbsp oil, season and cook for 2-3 minutes each side or until charred. Set aside on a plate lined with paper towel.
On a serving platter place baby rocket, radishes, cannellini beans and eggplant. Drizzle with remaining oil and balsamic vinegar, season and toss to coat.
Top with lamb mince and sprinkle with dill and mint. Serve with tzatziki and lemon wedges.
Tips
Use sliced lamb steaks or backstrap instead of lamb mince in this recipe.
Swap spices in the recipe for a Baharat spice mix – available at greengrocers and delicatessens.
Swap cannellini beans for lentils or chickpeas; swap mint and dill for parsley and coriander.
