Step 1

Toss the lamb and ras el hanout in a bowl until well coated. Heat half the oil on a barbecue flat plate or frying pan on medium-high. Cook the lamb for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a bowl.

Step 2

Meanwhile, combine the onion, sugar and vinegar in a glass or ceramic bowl. Season with salt. Set aside to pickle. Microwave the rice and quinoa mix following packet directions. Set aside to cool slightly. Place the cucumber, capsicum and mint in a separate large bowl. Toss until combined.

Step 3

Add the onion and pickling liquid, rice and remaining oil to the salad mixture and toss. Spread the hummus over the base of each shallow serving bowl. Top with the salad mixture and lamb. Drizzle over any lamb juices. Scatter over the feta, season and serve.