Moroccan seasoning (to taste)

1 medium sweet potato (skin on, dice into 2 cm cubes)
2 T olive oil
1 large red onion
1 cucumber (seeded and sliced)
200g mix lettuce leaves
10 mint sprigs (finely chopped)
250g reduced fat natural yoghurt

Method

Coat lamb fillets with Moroccan seasoning. Preheat oven to 180 C. Place diced sweet potato on baking tray, drizzle with olive oil and roast for 10 minutes. Heat grill and cook fillets until golden brown. Combine cucumber, red onion, sweet potato and mixed leaves. Slice lamb and toss through salad. Add mint to yoghurt and dress salad.