Ingredients

FOR THE HUMMUS:

• 1 x garlic clove peeled
• 2 x 240g cans chick-peas, drained
• 3-5 tablespoons olive oil
• 6 tablespoons Tahini paste
• 3 tablespoons or juice of a lemon
• 3 teaspoons Maldon salt
• 2 teaspoons ground cumin
• 4 tablespoons Greek yoghurt

FOR THE LAMB AND PINE NUTS:

• 75g pine nuts
• 150g lean, tender lamb such as leg steak or lamb strips prepared for stir-fries
• 3 tablespoons garlic infused oil
• Juice of half a lemon
• 2 tablespoons freshly chopped flat leaf parsley, dill or coriander, as wished (dill is my favourite here!) pomegranate seeds, optional

Description

This Version Differs From The How To Eat Original, Only Inasmuch As It Is A Slightly More Time-saving Take On It.

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