Lamb kofta with hummus, rice and tomato salad

Cook the rice according to the package instructions in salted water: bring to the boil, cover and lower the heat to a simmer.

Finely chop the onion and garlic and chop half the parsley. Mix into the lamb mince with the cumin, paprika, cinnamon, salt and pepper in a bowl and knead lightly by hand until just combined — don't overwork it, or the kofta turn tough.

Shape the mixture into about 12 small oval koftas with damp hands.

Place the shaped koftas on a plate and chill in the fridge for 10–15 minutes before frying — this firms up the mince so the koftas hold together in the pan.

Heat the olive oil in a large frying pan over medium-high heat. Fry the koftas for 3–4 minutes per side without moving them too soon, until a deep golden crust has formed and they're cooked through (internal temperature at least 74°C, no pink left in the middle).

Dice the tomatoes and cucumber into small cubes and chop the remaining parsley. Toss together in a bowl with a splash of olive oil, lemon juice, salt and pepper — mix just before serving so it doesn't turn watery.

Stir a splash of lemon juice into the hummus to loosen and lighten it.

Divide the rice between four bowls, spoon the hummus over it, arrange the koftas on top and add the tomato salad on the side. Finish with a dollop of Greek yogurt or skyr and a drizzle of olive oil.