Preheat your oven to 200°C (400°F).
In a mixing bowl, toss the diced eggplant and sliced zucchinis with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking tray and roast in the oven for about 25 minutes, or until tender and golden.
While the vegetables are roasting, heat a frying pan over medium-high heat. If using, add the diced lamb with the remaining olive oil and sear until browned (about 5-7 minutes). Add the harissa paste, combine well, and cook for an additional 5 minutes until the lamb is cooked through. Let it rest for 10 minutes.
In a large serving bowl, place the mixed greens as a base. Top them with the roasted eggplant and zucchini.
Slice the rested lamb and arrange it over the top of the salad.
Drizzle tahini over the salad and finish with a generous sprinkle of fresh dill. Serve immediately or refrigerate for up to 30 minutes before serving for a chilled option.
