Lamb kofte with beetroot hummus

Method

• 1
  Preheat oven to 180C/160C fan forced. Process the onion and 2 of the garlic cloves in a food processor until finely chopped. Finely chop half the mint. Combine the mince, onion mixture, chopped mint, coriander, chilli flakes, lemon rind and 3 tsp of the cumin in a bowl. Season well. Shape into eight 8cm-long kofte shapes. Thread 2 kofte each onto 4 metal skewers.
• 2
  Heat a non-stick ovenproof frying pan over medium-high heat. Spray kofte with olive oil. Cook, turning, for 5 minutes or until browned. Transfer to oven. Cook for 4-6 minutes or until just cooked through. Rest for 4 minutes.
• 3
  Meanwhile, for the hummus, process the chickpeas, beetroot, yoghurt, 1 tbs of the lemon juice and remaining garlic clove and cumin in a food processor until smooth and combined. Season.
• 4
  Combine the tomato, remaining mint leaves and 1 ⁄2 tbs lemon juice in a bowl. Divide kofte, beetroot hummus and tomato salad among serving plates. Serve with pita bread.