Houmous with crispy lamb, toasted pine nuts and mint

Toast the pine nuts

Pick mint leaves

Slice radish

1. In a bowl mix the lamb with the cumin and season.

2. In a pan over a medium heat fry the lamb, once cooked and crispy add in the mint, pomegranate seeds and pine nuts.

3. Spread the houmous onto a suitable dish and leave a small crater in the centre.

4. Garnish with the lamb and then drizzle over the oil and add picked herbs, seeds and radish to fi nish.

5. Dust with smoked paprika to fi nish - serve!