Preheat your oven to 200°C (400°F).
In a bowl, combine the lamb cubes with 1 tablespoon of olive oil, harissa paste, salt, and pepper. Toss until well coated.
Spread the lamb on a baking tray and roast in the oven for 25 minutes, or until browned and cooked through (internal temperature should reach 70°C / 160°F). Once done, let the lamb rest for 10 minutes.
While the lamb is roasting, bring a pot of salted water to a boil. Add the cauliflower florets and cook for 5 minutes until just tender. Drain and set aside.
In a large mixing bowl, combine the cooked cauliflower, radishes, and mixed greens.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
To serve, arrange the salad on a serving platter, top with the roasted lamb, sprinkle with fresh dill and sesame seeds. Optional: add crumbled feta cheese for extra flavor.
Enjoy your salad immediately while the lamb is warm!
