The flavours and ideas are a mix of Greek and Spanish. You’ve got to dice the lamb yourself, it’s much juicier that way. Roll the bits in salt, rosemary and mint. Dice the eggplant, roll that in salt and rosemary, cook them seperately in olive oil, deglaze with fresh lime juice. Cook the beans, keep them whole but take off any stumpy bits. Let it cool a little and add diced tomatoes, kalamata olives, fetta and shaved parmesan. Make a dressing with the deglazed lime juice and vino cotto (or a good balsamic vinegar).