Crispy Harissa Lamb Hummus Bowl

Finely zest the lemon, then juice half the lemon, keeping the rest to serve.

Heat a large frying pan over a medium-high heat with a splash of olive oil. Add the lamb mince and fry, breaking it up with a spoon, for about 10 mins until deep golden and crispy. Stir through the harissa paste, cumin and chilli flakes, if using.

Slice the green chillies into thin rounds and scatter half into the pan for extra heat. Let it sizzle for 2 mins until glossy and fragrant, then season to taste.

Finely slice the red onion and toss it in a bowl with the juice of half the lemon, 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 olive oil, a pinch of sumac, the lemon zest and a little chopped parsley for freshness.

Spread the hummus 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 tomato-cucumber salad. Finish with the remaining chopped parsley, chopped dill, sesame seeds and the remaining sliced green chilli. Serve with the crispy flatbreads for dunking and the remaining lemon wedges.