Ingredients:

Lamb neck fillet
Cauliflower
Aubergine
Black olives
Onion
Feta
Greek yoghurt
Cucumber
Rosemary
Garlic
Mint leaves
Lemon

Method:

Tzatziki
Mix greek yoghurt, chopped cucumber, crushed clove of garlic, pinch of salt and pepper, squeeze of lemon, finely chopped mint leaves.

Lamb:
Cube the lamb and marinate for at least 30 mins in a bowl with olive oil, fresh rosemary, garlic and chopped onion.
Chop the aubergine into chunks, drizzle with oil and herbs on a baking tray and put in the oven to roast for 30 mins at 180 (fan oven).
Put the cubes of lamb on kebab skewers and place under the grill and turn regularly until cooked to your liking.
Blitz the cauliflower in a blender until it resembles rice.  Put in a container with a lid with a steam hole and microwave for 3 mins then fluff with fork repeat until fully cooked.
In the meantime lightly fry up the onion and garlic until soft, once the cauliflower is cooked season, add a cube of butter, onion and garlic and heat in the microwave for a further 2 mins, fluff with the fork.  Add the chopped black olives and feta to the couscous before serving.