Hummus Bowl with Zucchini and Spiced Lamb

Method

Heat 1 tsp oil in a large cast iron skillet over medium-high. Sear the zucchini, tossing once until well browned about 3 minutes. Add the cherry tomatoes, season well with salt and continue to cook until tomatoes take on a golden color, about 3 more minutes. You want the veggies to take on some color but still keep their shape and texture. Remove from the pan and wipe out the skillet.

Heat 1 more Tbsp oil in the skillet over medium-high. Add onions and cook until starting to brown. Add ground lamb, cumin, cilantro and cook, breaking up into small pieces until cooked through about 4 minutes. Season with salt.

Place the parsley and mint into a medium bowl. Zest ½ of the lemon into the bowl then squeeze all of the lemon juice in as well. Drizzle in the remaining olive oil and gently toss everything together.

To assemble, spread the hummus on the bottom of a platter. Top with seared veggies and spiced lamb. To finish, top with herb salad, all of the dressing and sprinkling of aleppo pepper and flaky salt. Serve with flatbread or crusty sourdough for dipping.