Sumac lamb salad with chickpeas and taramasalata

SERVES 4

60 ml (¼ cup) extra-virgin olive oil 400 gm minced lamb 1 tbsp sumac, plus extra to serve 1 tsp finely grated orange rind 300 gm sugar snap peas 300 gm podded broad beans 400 gm canned chickpeas, rinsed and drained 60 ml (¼ cup) orange juice 1 small red onion, thinly sliced 200 gm taramasalata

Snow pea tendrils, to serve

1 Heat 1 tbsp olive oil in a large non-stick frying pan over high heat.

Add minced lamb and cook, breaking up with a wooden spoon, until crisp (6 minutes). Add sumac, orange rind and season to taste.

2 Cook sugar snap peas in salted boiling water until just tender, adding broad beans in the last minute (3 minutes). Drain and refresh. Peel broad beans, then place in a bowl with chickpeas and toss to combine.

3 Combine orange juice, onion and remaining oil in a bowl; season to taste then drizzle over salad. Toss to combine. 4 Spoon taramasalata onto 4 plates, scatter over broad bean salad then top with mince and snow pea tendrils. Scatter over extra sumac to serve.