Gently warm the lamb and chickpeas.
Mix the tahini with the juice of the lemon and a pinch of salt. Add a little water to create a creamy, pourable texture.
Cut the apples into matchsticks and thinly slice the celery and cucumber. Pick the mint and dill leaves. Chuck it all into a large mixing bowl and pour over the tahini. Toss together and serve a big handful over the top of the chickpeas and lamb.
