Step 1

Heat oil in a non-stick frypan over medium heat. Add the onion and garlic and cook, stirring, for 3-5 minutes until softened and lightly browned. Increase the heat to medium-high, add lamb, spice mix and some salt and pepper, and cook, breaking the meat up with a wooden spoon, for 5 minutes or until lamb is evenly browned and any liquid has evaporated. Strain off any excess fat, then transfer the lamb mixture to a bowl. Stir in the tomatoes and mint leaves, then season to taste.

Step 2

Divide the rocket leaves among plates and top with lamb mixture and a dollop of hummus. Serve immediately with pita.