AT A GLANCE
This versatile hummus will work with whatever soft herbs you have on hand - it's a great way to use up leftover bunches.
|01||Dry-roast cumin and coriander seeds in a small frying pan until fragrant (30 seconds). Crush with a mortar and pestle and transfer half to a bowl. Crush remaining spices until finely ground. Add to bowl along with olive oil, garlic, sumac and lemon rind. Add cutlets, toss to coat and season to taste.|
|02||For green hummus, process rocket, herbs, spring onion and oil in a small food processor until combined. Add chickpeas, tahini and lemon juice and 1 tbsp warm water, process until smooth (1-2 minutes) and season to taste.|
|03||Heat a char-grill pan or barbecue to medium-high, and grill cutlets, turning once, until cooked to your liking (3-4 minutes each side for medium-rare). Scatter with herbs and feta, and serve with green hummus, flatbread and lemon.|