Lamb Kofta with Ras El Hanout Chickpeas & Cauliflower

Steps

1. Preheat oven to 230°C. Prep & cook cauliflower. Toss cauliflower and drained chickpeas 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. Tip za’atar sesame seeds onto a plate. Mix carrot in a bowl with lamb, breadcrumbs and 1/2 tsp salt. Roll into balls (slightly smaller than golf balls), and roll 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 do not burn. Rest, covered, for 2-3 minutes.
4. Finish cauliflower. When cauliflower has cooked, toss through spinach and a drizzle of olive oil and vinegar. Season to taste.
5. Serve hummus topped with cauliflower and lamb kofta. Drizzle over yoghurt and sprinkle with pine nuts.