William Meppem
This versatile hummus will work with whatever soft herbs you have on hand – it’s a great way to use up leftover bunches.
Ingredients
Green hummus
Method
Main
1.Dry-roast cumin and coriander seeds in a small frying pan until fragrant (30 seconds). Crush with a mortar and pestle and transfer half to a bowl. Crush remaining spices until finely ground. Add to bowl along with olive oil, garlic, sumac and lemon rind. Add cutlets, toss to coat and season to taste.
2.For green hummus, process rocket, herbs, spring onion and oil in a small food processor until combined. Add chickpeas, tahini and lemon juice and 1 tbsp warm water, process until smooth (1-2 minutes) and season to taste.
3.Heat a char-grill pan or barbecue to medium-high, and grill cutlets, turning once, until cooked to your liking (3-4 minutes each side for medium-rare). Scatter with herbs and feta, and serve with green hummus, flatbread and lemon.
