Ingredients

3 tbsp olive oil
plus extra for drizzling
4 garlic cloves
crushed
8 lamb chops
200g mixed cherry tomatoes
on the vine
40g pine nuts
handful watercress
12 black olives
pitted and halved
50g feta
crumbled
handful fresh mint
finely chopped, to serve
2 flatbreads
warmed, to serve
For the hummus
400g can chickpeas
drained and rinsed
½ lemon
juiced
1 small garlic clove
roughly chopped
1½ tsp tahini
1 tbsp olive oil

Method
step 1
Mix the oil and garlic together, then rub half over the lamb chops. Season well, then set aside to marinate. Heat oven to 220C/200C fan/gas 7.

step 2
Put the tomatoes on a baking tray, then drizzle over the remaining oil mixture and season. Cook for 8-10 mins until soft, adding the pine nuts for the final 2-3 mins to toast.

step 3
Make the hummus by blitzing all the ingredients together with 2-3 tbsp water until smooth.

step 4
Heat a griddle pan over a medium-high heat and cook the lamb for 4-5 mins on each side, or until cooked to your liking. Hold the fatty side of the meat against the pan for 2-3 mins until crisp. Cover and set aside to rest for 5 mins.

step 5
Spread the hummus over a platter or four plates and top with the tomatoes, a drizzle of olive oil, the lamb and watercress. Scatter over the olives, pine nuts, feta and mint, and serve with the flatbreads.