½ a small bunch of mint, plus a few mint leaves to garnish
30g pistachios, plus a few extra to garnish
1 lemon, zested
1 tbsp oil
200g tub plain hummus
30g feta, crumbled
Put the lamb mince, mint and pistachios in a food processor. Roughly pulse to combine, then add the lemon zest and season generously with salt and pepper. Shape into eight meatballs.
Heat the oil in a large frying pan. Fry the meatballs for 8-10 mins, turning so that they become evenly browned. Spread the hummus onto a plate. Top with the meatballs, a few mint leaves, the crumbled feta, some chopped pistachios and a squeeze of lemon juice.