LAMB PITTAS & RED LENTIL HUMMUS

I'm spoiling you with recipes this week! Today's is a Greek inspired recipe, using a variation on a classic middle Eastern ingredient. This is my version of a lamb kebab, where I've replaced chickpeas with red lentils for the hummus (Rennie's handy if lentils make you bloated!). It's a really easy recipe, and one you can double or triple up if you've got a larger group to feed. You can make the hummus and marinate the lamb in advance, then just finish it off when needed by cooking the lamb and plating up.

Red lentil hummus

100g red lentils, rinsed
1 tbsp. tahini
2 crushed cloves of garlic
Juice and zest of 1 lemon
1 tsp oregano
1 tsp cumin powder
Extra virgin olive oil

Cook the red lentils in water for 20-30 minutes or until soft. Remove from the heat, drain and leave to cool. Once cool, add to the blender with the remaining ingredients and whizz up, adding a little water or more oil, until you reach the desired consistency.

Lamb pitta kebabs
Serves 2

300g lamb neck or leg meat, cut into 3cm cubes
1 tsp cumin powder
1 crushed garlic clove
1 tsp chilli flakes
1 tsp oregano
1 tbsp. olive oil
Salt and pepper

2 pitta breads
Half avocado, sliced
6 cherry tomatoes, halved
1 chilli, thinly sliced,
Parsley, finely chopped
1 tbsp. crème fraiche
1 tbsp. hummus, as above

Marinate the lamb chunks in the cumin, garlic, chilli, oregano, olive and salt and pepper for 2-24 hours.

Preheat a large frying pan and when hot, add the lamb chunks and cook for a minute on each side. They should still be a little pink in the middle.

Put the pittas under the grill or in the toaster. When toasted, spread a layer of hummus, topped with crème fraiche, lamb chunks, slices of avocado, cherry tomatoes, chilli and parsley. Drizzle with a little olive oil and they're ready to serve.