Ingredients

1 small bunch fresh coriander

Juice of 1 lemon

4 tbsp olive oil

1 tsp ground coriander

600g leftover lentils from roast leg of lamb

For the hoummos

400g can chickpeas

2 garlic cloves

3 tbsp tahini

Juice of 1 lemon

6 tbsp olive oil

For the lamb

2 tbsp pine nuts

1 banana shallot

Half tbsp olive oil

Half tsp ground cinnamon

Leftover lamb from roast leg of lamb

Handful of flat-leaf parsley

To serve: green salad and pitta bread or flatbread

Method

Drain the chickpeas and tip into a food processor, add about 1 tbsp water and whizz for 1-2 seconds. Don't worry if they are not all pulverised. Peel and halve the garlic and add to the chickpeas. Add the tahini and lemon juice. Turn on the processor and pour in the oil. If the mixture seems too thick, add more water. Taste and season with salt and pepper. Scoop into a bowl and set aside. Tip the pine nuts into a frying pan and place over a medium heat. Toast until browned, then set aside. Peel and finely slice the shallot. Heat the oil in a frying pan, add the shallot and cook for 7-10 min until golden and sweet. Meanwhile make the lentil salad. Roughly chop the fresh coriander. Mix the lemon juice with the oil, ground coriander and salt and pepper. Place the lentils in a large bowl. Add the chopped coriander and the dressing, mix well and set aside. When the shallot is soft and starting to brown, add the cinnamon. Stir well, turn down the heat and then add the lamb to just warm through. Roughly chop the parsley and add half to the lamb. Stir well, season, then remove from the heat. To serve, place a pile of the lentil salad on each plate with slices of lamb and shallot on top. Take a generous dollop of hoummos, place on the lamb and garnish with the remaining parsley and the toasted pine nuts. Serve with a green salad and some warmed pitta bread or flatbread.

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