Golden, spicy lamb, creamy hummus and fresh zingy salad all scooped up with crisp flatbreads. This dunker’s dream dinner is packed with protein and the fresh vegetables provide a good source of fibre and vitamins!
zested and juiced
Finely zest the lemon, then juice half of it, reserving the other half for serving. Slice the green chillies into thin rounds.
Heat a large frying pan over a medium-high heat with a splash of extra virgin olive oil. Add the lamb mince and fry, breaking it up with a spoon, for about 10 minutes until deep golden and crispy. Stir through the harissa, ground cumin, and half of the sliced green chillies. Let it sizzle for 2 minutes until glossy and fragrant, then season to taste with salt and black pepper.
Finely slice the red onion and toss it in a bowl with the juice of half the lemon, 1 tablespoon of sumac, and a pinch of salt. Set aside to soften and lightly pickle.
Chop the tomatoes and cucumber into small chunks. Toss them with a drizzle of extra virgin olive oil, a pinch of sumac, the lemon zest, and some chopped fresh flat leaf parsley for freshness.
Spread the hummus evenly over the base of two shallow bowls. Toast the flatbreads in the lamb fat left in the pan until golden and crisp at the edges.
Pile the spicy lamb onto the hummus. Add the pickled onion and the tomato and cucumber salad. Finish with the remaining chopped fresh flat leaf parsley, chopped fresh dill, sesame seeds, and the remaining sliced green chilli. Serve immediately with the crispy flatbreads for dunking and the remaining lemon wedges.
For an extra kick, you can add a little more harissa paste or chilli flakes to the lamb mince.
If you don't have fresh dill, a small amount of dried dill can be used, but fresh is preferred for flavour.
To make this dish even quicker, you can prepare the pickled onion and tomato-cucumber salad ahead of time and store them in the refrigerator.