Ingredients
Serves 4-6
500g lamb leg cubes
For the toasted chickpeas
1 x 400g can chickpeas, drained
1 teaspoon garlic infused olive oil or olive oil
1 teaspoon Moroccan seasoning
For the marinade
1 teaspoon garlic infused oil
2 teaspoons Moroccan seasoning
Salt and freshly milled black pepper
For the pickled onions
2 tablespoons white wine or cider vinegar
Pinch of sugar
1 small red onion, thinly sliced
For the beetroot hummus
1 x 400g can chickpeas, drained
3 tablespoons natural Greek yogurt
300g cooked fresh beetroot, roughly chopped
1 garlic clove, crushed
2 tablespoons prepared tahini
1 teaspoon freshly chopped mint
To serve
100g fresh rocket leaves
50g pomegranate seeds
A small handful of coriander leaves and mint leaves
1 packet of mini sour dough toasts or pitta crisps