BROAD BEAN FATTOUSH WITH HONEY-GLAZED LAMB

SERVES 4 PREP 10 MINS COOK 20 MINS

• 2 Lebanese flatbreads, cut into long rectangular pieces and then in half

• ½ cup extra-virgin olive oil

• 1 tsp ground sumac, plus ¼ tsp extra

• 2 x 500g packets frozen broad beans, blanched, peeled

• 500g lamb fillets, trimmed, approx. 3cm pieces

• 2 garlic cloves, crushed

• 2 tsp honey

• 200g brussels sprouts, thinly sliced

• 1 Lebanese cucumber, seeded, sliced diagonally

• 1 green apple, cored, thinly sliced (using mandoline)

• 1 small red onion, thinly sliced (using mandoline)

• ½ bunch mint, leaves picked

• 2 tbsp lemon juice

• 200g hummus

1 Preheat oven to 180°C. Line an oven tray with baking paper. Soak 8 small skewers in water (soaking first helps stop skewers from burning during cooking).

2 Brush flatbread strips with 2 tbsp olive oil. Sprinkle with sumac. Season with salt. Bake bread 8-10 mins until golden and crisp all over. Cool on tray. 3 Meanwhile, in a medium saucepan of boiling, salted water, cook broad beans 2-3 mins until just tender. Drain well, peel and cool. 4 In a bowl, toss lamb in combined 1 tbsp oil and garlic. Thread prepared skewers.

5 Preheat chargrill pan on high. Cook lamb 4-5 mins, turning on all sides for medium. Brush with honey for final min of cooking. Rest 2 mins.

6 In a large salad bowl, combine broad beans, sprouts, cucumber, apple, onion and mint. Toss with lemon juice and remaining oil.

7 Sprinkle hummus with extra sumac. Serve salad topped with skewers and toasted flatbread strips, accompanied with hummus.