Pulled Lamb, Chickpeas & Raspberries Salad recipe | BerryWorld

Ingredients

• 1 tbsp olive oil
• 4 large cloves garlic, crushed
• 1tbsp cumin seeds, roughly ground
• 2 tsp dried thyme
• 1tsp grounded cinnamon
• 1tsp smoked paprika
• Salt & freshly ground black pepper
• 2kg bone-in lamb shoulder
• 2 x 400g tins chickpeas, drained & rinsed
• 235g salad spinach, washed & well drained
• 225g BerryWorld raspberries
• 150g pecans
• 100ml water
• 3tbsp balsamic vinegar
• 2 tbsp runny honey
• Salt & freshly ground black pepper, to taste