HUMMUS TOPPERS

Four tasty toppings for hummus to make easy, delicious meals for two

Put 250g lamb mince, 1/2 small bunch mint, and 30g pistachios in a food processor. Roughly pulse to combine, then season generously with salt, pepper and the zest of 1 lemon. Shape into eight meatballs. Heat 1 tbsp oil in a large frying pan.

Fry the meatballs for 8-10 mins, turning, until evenly browned. Spread a 200g tub plain hummus onto a plate. Top with the meatballs, a few mint leaves, 30g crumbled feta, some chopped pistachios and a squeeze of lemon juice. Serves 2.

Heat the oven to 220C/200C fan/gas 7. Cut 1/2 small cauliflower into florets, saving the leaves. Tip the florets into a bowl and toss with 1 tsp ground turmeric, 2 tsp cumin seeds, 2 tbsp olive oil and a generous pinch of salt and pepper. Tip the cauliflower onto a baking tray, cook for 20 mins, then add the cauliflower leaves, give everything a good mix and cook for a further 5 mins. Spread a 200g tub plain hummus onto a plate. Top with the roaste` cauliflower and 1 tbsp bombay mix. Serves 2.