Combine the Hanepoot, vinegar, water and sugar in a pan and heat up over a low flame.
In the meantime, prepare the cauliflower by peeling the cauliflower head it into a bowl creating grains of cauliflower.
Turn the heat off the pickling liquid and add the cauliflower grains and the olive oil and allow to pickle for 5 minutes. Strain.
Boil the couscous gently in water for 9 minutes. Once cooked, drain the water and stir in 1tsp olive oil to prevent the couscous grains from sticking together.
In a bowl, mix the rocket, Mesuna, radish shoots, coriander, spring onions, tomatoes, the remaining olive oil, the ras el hanout and lemon juice.
Add the cooked couscous to the bowl and combine everything together
Carrot Top Pesto:
In a blender mix together the carrot tops, cashews, crushed garlic, lemon juice, salt, olive oil, Ras El Hanout. Season to taste.
In a bowl, stir the tahini and yoghurt together. Add the lemon juice and stir in.
Clean and peel the carrots. Then, using a sharp knife scrape the carrots so each one has a sharp point at the end.
Place the butter along the base of the pan with the carrots on top. Sprinkle with the Ras El Hanout and salt.
Make a cartouche out of greaseproof paper that fits exactly into the pan and place on top of the carrots.
Poach the carrots over a medium heat for about 8 minutes.
Prepare the lamb by removing the fat and sinew and season with salt.
Add the oil to a hot pan and cook the lamb on a medium heat. Cook for 6 minutes adding a knob of butter halfway through cooking.