• 

  dried chickpeas

  200 g
• 

  bicarbonate of soda

  1 tsp
• 

  water to soak

Spiced roast cauliflower

• 

  cumin seeds

  1 tsp
• 

  coriander seeds

  1 tsp
• 

  fennel seeds

  ½ tsp
• 

  paprika

  ¾ tsp
• 

  chilli powder to taste

  ½ tsp
• 

  ground black pepper to taste
• 

  cauliflower cut into florets

  750 g
• 

  extra virgin olive oil to taste

  1 tbsp

Zhoug

• 

  caraway seeds

  1 tsp
• 

  cardamom pod seeds only

  2 tsp
• 

  black peppercorns

  1 tsp
• 

  garlic cloves

  3
• 

  fresh green chillies deseeded

  6
• 

  fresh coriander leaves and stems only, stems chopped into thirds

  40 g
• 

  fresh flat-leaf parsley leaves only

  10 g
• 

  freshly squeezed lemon juice

  30 g
• 

  extra virgin olive oil

  40 g

Hummus and shredded lamb

• 

  boiling water

  1200 g
• 

  boneless lamb shoulder cut into 3 cm pieces

  500 g
• 

  freshly squeezed lemon juice

  140 g
• 

  white wine

  1 tbsp
• 

  onion powder

  1 tsp
• 

  ground black pepper

  ½ tsp
• 

  dried oregano

  1 tsp
• 

  sumac

  1 tsp
• 

  tahini

  100 g
• 

  garlic clove to taste

  1
• 

  ice cubes

  80 g

Whipped feta

• 

  feta cheese

  75 g
• 

  ricotta

  100 g
• 

  extra virgin olive oil

  2 tsp

Assembly

• 

  ground cumin

  ½ tsp
• 

  sweet paprika

  ½ tsp
• 

  extra virgin olive oil to drizzle

  2 tbsp
• 

  fresh flat-leaf parsley leaves only

  6 sprigs
• 

  toasted pine nuts

  40 g
• 

  pomegranate arils to garnish

  30 g
• 

  flatbread wholemeal, toasted, to serve (see Tips)