SPICED MIDDLEEASTERN LAMB WITH HUMMUS & BEETROOT SALAD

SERVES 4

300g lamb or beef mince

1 tsp fresh ginger, grated

1 tsp ground coriander

½ tsp ground allspice

½ tsp ground chilli flakes

Sea salt

200g good-quality hummus Coriander and mint leaves,

to serve

BEETROOT SALAD

1 small beetroot, peeled

and grated

1 carrot, grated

3 red radishes, thinly sliced

¼ small red cabbage,

finely shredded

2 tbsp extra virgin olive oil

1 tbsp freshly squeezed

lemon juice

1 tbsp balsamic vinegar

1 tsp pure maple syrup

Sea salt and freshly ground

black pepper

1 For the beetroot salad, place the beetroot, carrot, radish and cabbage in a bowl. Whisk together the olive oil, lemon juice, balsamic vinegar and maple syrup, then pour over the salad. Toss to combine and gently squeeze the vegetables so that they are really wellcoated in the dressing. Season to taste with salt and pepper.

2 Heat a large, deep frying pan over medium-high heat. Add the mince, ginger and spices. Cook, stirring, for 8-10 minutes or until the mince is browned, breaking up any lumps with the back of a wooden spoon. Season with salt.

3 Spread some hummus on a large serving plate or individual plates and top with the mince mixture. Scatter over the fresh herbs and serve with the beetroot salad.