Get a large frying pan over a super high heat and drizzle in a splash of oil. Tip in the minced lamb and use the back of a wooden spoon to break up the meat into small chunks. Fry, stirring occasionally, for about 8 minutes until all the water has evaporated and the mince is getting brown and crisp.

Meanwhile, cut and deseed the peppers and cut the cucumber into rough finger-sized crudités and put on a serving plate. Spoon both tubs of hummus into one large serving bowl.

Back to the lamb. Add the harissa paste and season with salt and black pepper. Give everything a good mix and then leave to cook for a few minutes more.

Toast the flatbreads while you are waiting.

Tip the lamb on top of the hummus in the bowl, then scatter over the pomegranate seeds. Tear over the mint and parsley. Serve with the vegetable crudités and toasted flatbreads.