Quick Tandoori Lamb and Coconut Salad

• 4 lamb leg steaks, trimmed and cut each steak in three
• 2 tablespoons Tandoori paste
• 1 tablespoon honey
• 2 tablespoons natural yogurt
• Zest and juice of 1 lime
• Salt and freshly milled black pepper
• 1 teaspoon olive oil, for brushing

For the pickled radishes

• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• 8 radishes, thinly sliced

For the dressing

• 2 tablespoons olive oil
• 1 tablespoon honey
• Juice of 1 lemon

To serve

• 1 large romaine lettuce, cored and shredded
• 1 cucumber, cut into chunks
• 20g coconut shavings, toasted
• A small handful of fresh coriander leaves
• 20g fresh pomegranate seeds
• 4 mini naan breads, warmed