Beef Kofta and Hummus

400g tin chick peas, drained and rinsed

1 medium garlic clove, finely chopped

2 rounded tbsp hulled tahini paste

30ml lemon juice

2 tbsp olive oil (extra for serving)

60ml cool water

20g fresh parsley leaves, roughly chopped

½ flat tsp cumin powder

½ flat tsp paprika powder

Ingredients for the Beef Kofta

400g Dandaragan Organic Beef Mince

40g brown onion, very finely chopped

4 cloves garlic, very finely chopped

1 flat tsp cumin powder

1 flat tsp onion powder

1 flat tsp smoked paprika powder

1 flat tsp coriander powder

1 flat tsp turmeric powder

1 flat tsp sumac powder

salt and pepper

1 heaped tbsp fresh parsley, finely chopped

1 tbsp olive oil

Ingredients for the Salad

50g pine nuts

80g soft feta, crumbled

200g cherry tomatoes, sliced

160g cucumber, sliced

80g olives

40g red onion, finely sliced

1 handful fresh parsley and/or mint leaves (garnish)

chilli flakes, to taste

1 lemon, wedges

Blitz all the ingredients for the hummus in a food processor (eg NutriBullet) until a dip consistency forms. Add a little extra water if needed. Refrigerate.

Mix all the ingredients for the beef kofta together in a large bowl (except oil). Divide into 8 portions and form a sausage-like shape at the end of 8 skewers. Fry the kofta skewers in oil in a wide frying pan until fully cooked.

In another small pan, quickly fry the pine nuts (no oil) to gently toast them. Serve hummus on plates, drizzle with olive oil. Add kofta skewers, feta and salad. Garnish with pine nuts, herbs and chilli flakes.

Serve with yoghurt and a wedge of lemon.