Lamb roll-ups with creamy hummus

1.For the hummus, put drained chickpeas in the bowl of a food processor and whiz to break them up. Add garlic, salt, tahini, lemon zest and juice and whiz until smooth. Add yoghurt and whiz again until very smooth and creamy, adding more yoghurt if necessary. Cover until needed (keep at room temperature for up to 1 hour, or refrigerate).

2.For the salsa, soak chopped red onion in icy cold water for 10 minutes, drain and pat dry with paper towels. Transfer to a bowl. Add the mint, olives, tomatoes, salt, lemon juice and oil.

3.For lamb, put oil and onion in a medium frying pan over a medium heat and cook for 7-10 minutes, until tender and lightly golden. Tilt pan, drain off oil and scoop out onion, transferring it to a side plate.

4.Increase heat to medium-high. When nice and hot, add lamb and brown quickly on one side. Break it apart into smaller lumps, then turn and cook the other side until it has lost its raw look. Add spices and garlic, cook for 1 minute, stirring, then add salt and return onion to pan. Cook for 2-3 minutes, stirring often. Add water and cook for a further 2-3 minutes until the liquid has nearly evaporated and the meat is shiny. Break it up as it cooks.

5.Spread flatbreads with hummus, scatter with lamb and spoon over a little tomato salsa then roll up, cutting into manageable serving pieces if necessary. Serve immediately.