Lamb Kofta with Ras El Hanout Chickpeas and Cauliflower

Steps

1. Cook cauliflower Preheat oven to 230°C. Dice cauliflower 1cm and drain and rinse chickpeas. Toss both on a lined oven tray with a drizzle of oil, 1/2 tsp salt and ras el hanout. Roast in oven for about 25 minutes, until golden.
2. Prep kofta Grate carrot and mix in a bowl with lamb mince, breadcrumbs and 1/2 tsp salt. Roll into balls, slightly smaller than golf balls. Tip za’atar sesame seeds onto a plate and roll kofta in sesame seed mixture to coat.
3. Cook kofta Heat a drizzle of oil in a fry-pan on medium heat. Cook kofta for about 10 minutes, until cooked through, turning often so sesame seeds don’t burn. Rest, covered for 2-3 minutes.
4. Finish cauliflower When cauliflower is cooked toss through spinach and a drizzle of olive oil and vinegar. Season to taste.
5. Serve hummus smoothed out, topped with cauliflower and lamb kofta. Drizzle over yoghurt and sprinkle over pine nuts.