Method:
1 Combine coriander, turmeric, cumin, ginger and lamb in a bowl, season with salt and toss to coat.
2 Heat oil in a frying pan over medium heat, cook lamb for 3 minutes each side for medium-rare or until cooked to your liking. Rest for 5 minutes then slice.
3 Combine chickpeas, tomato, rocket, fetta, saffron and vinegar in a bowl, drizzle with olive oil season with salt and pepper to taste.
4 Combine yoghurt and mint in a small bowl.
5 Arrange chickpea salad in a serving bowl and top with the lamb and spoon over the yoghurt, to serve.