Flat breads topped with lamb and hummus

Serves 2

Ingredients:

1 tbsp olive oil, plus extra for drizzling

1 onion, finely chopped

3 garlic cloves, finely chopped

9oz (250g) leftover shredded roast lamb

pinch of ground allspice

pinch of ground cinnamon

sea salt and freshly ground black pepper

2 flat breads or plain naan

handful of pine nuts, toasted

handful of fresh mint leaves, coarsely chopped

hummus, to serve

Method:

1 Preheat the oven to 400°F (200°C). Heat the 1 tablespoon olive oil in a frying pan over low heat. Add the onion, and cook gently for about 5 minutes until soft.

2 Stir in the garlic, and cook for a few more seconds. Now stir in the lamb. Sprinkle with the allspice and cinnamon, and cook for a few minutes, stirring occasionally. Season with salt and pepper.

3 Lay the flat breads on a baking sheet, and drizzle with a little olive oil. Spoon on the lamb mixture, and bake for about 10 minutes until the lamb is heated through. Scatter the pine nuts and mint leaves over each, and top with a generous dollop of hummus. Serve immediately.

Flat breads topped with lamb and hummus