Sumac Lamb Kofta with Roasted Kumara and Hummus Mayo

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for 20-25 minutes, until golden brown and tender. Turn once halfway to ensure even cooking.
3. While the kumara roasts, prepare the lamb and salad. Scoop out heaped tablespoon amounts of Greek lamb mince and shape into 1cm-thick patties, about 4cm wide. Set aside on a plate while you prepare the salad.
4. In a large bowl, whisk together first measure of lemon juice, pomegranate molasses, mustard and olive oil. Cut cherry tomatoes in half and dice avocado flesh and cucumber 1cm. Add to bowl with dressing, along with spinach and toss to combine. Season with salt and pepper.
5. Mix all hummus mayo ingredients together in a small bowl.
6. When kumara has 15 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Season patties with salt and pepper and cook for 3-4 minutes each side, until browned and cooked through. Remove from pan sprinkle with sumac.
7. Divide roasted kumara and salad between plates. Top with sumac lamb kofta and a dollop of hummus mayo.