Crispy Chilli Lamb And Butterbean Hummus

Step 1

Break the mince up a little by hand as you scatter it into a large frying pan or saucepan over a medium heat. Cook for 2-3 minutes until the fat starts to release.

Step 2

Season with the salt, pepper and chilli and continue cooking for about another 10 minutes untilthe mixture is foaming and the lamb is dark and crispy. Drain the cooked lamb in a sieve and leave to cool and go crispy.

Step 3

Drain the butterbeans and place into a food processor with the garlic, oil, zest and juice of the lemon and the oregano. Blitz to a smooth paste, adding a little warm water if required and if it gets stuck. Season with salt and pepper then divide it between 2 plates, spreading it into a large circleand creating a shallow well in the middle.

Step 4

Slice the ciabatta loaf on a bias, brush with a little oil and grill on a griddle to get great looking lines, or simply toast.

Step 5

Quarter the tomato and remove the seeds and pulp. Dice the tomato flesh and arrange around the dip on the plate. Spoon half of the crispy lamb into the middle of each plate. Drizzle with a little more olive oil, a sprinkling of sea salt and some freshly chopped parsley, then digin with the grilled ciabatta shards! Serves 2.