Serves 4


1 1/2 cups chickpeas - drained from a tin or soaked overnight

3 tsp toasted cumin seeds


2 tsp toasted coriander seeds

3 cloves garlic, finely chopped

1 tsp fresh ginger, finely chopped

1 tsp fresh red chilli, finely chopped

2 Tbs tahini paste

3 Tbs fresh lemon juice

Salt and ground black pepper

3x 150g lamb backstraps
2 Tbs olive oil
1/2 cup yoghurt
1/2 cup deseeded and sliced kalamata olives
4 roti or flatbreads
Fresh oregano to serve

1 To make the hummus; combine all the ingredients in a food processor until smooth. Taste for seasoning.

2 Heat a fry pan then sear the lamb for approximately 7 minutes, while covered. Let rest before slicing.

3 Mix the olive oil with the yoghurt and olives to serve.

4 Grill the roti or flatbreads for 1 minute on each side.

5 Smear the hummus over the warm flatbread then top with the sliced lamb, olives, yoghurt and oregano.