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Got some leftover houmous? Turn it into a thrifty meal or snack

Serves 4 (easily halved) Prep 10 mins Cook 8-10 mins £4.73 a portion 541 kcals, fat 41g, sat. fat 17g, sugar 3g 8 lamb cutlets or small chops 200g tub houmous

FOR THE SALAD

410g can Puy lentils, rinsed and drained 175g roasted red peppers from a jar,

drained and sliced 100g bag salad spinach 2 tbsp olive oil 2 tbsp lemon juice 2 tsp Dijon mustard First, make the salad. In a large bowl, combine the Puy lentils, roasted red peppers and salad spinach. Whisk together the olive oil, lemon juice and Dijon mustard to make a dressing, then stir into the lentils.

Heat grill to high and season the lamb with a little salt and pepper. Grill for about 3 mins on each side, then spoon 1 heaped tsp houmous on top of each cutlet. Grill for another minute until the houmous starts to turn golden. Serve the grilled lamb with the Puy lentil salad and any extra houmous on the side.