Lamb Kofta Hot Dogs

• 6 St Pierre Brioche Hot Dog Rolls

For the kofta

• 500g lamb mince
• 1-2 tsp ground cumin
• 1 tsp ground coriander
• 2 cloves garlic, crushed or very finely chopped
• 1 tbsp chopped fresh mint
• Pinch of salt

For the hoummous

• 400g can chickpeas, drained and rinsed
• 80ml olive oil
• 1 clove garlic (or two if you like it strong), peeled and crushed or chopped
• 1 lemon, zested then juiced
• 3 tbsp tahini
• Pinch of salt

To serve

• Red peppers from a jar, sliced
• Fresh mint leaves

1. First make the hoummous. Tip the chickpeas into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth
2. Add the garlic, most of the lemon juice and half the zest, tahini, salt and 2 tbs water
3. Blitz again for about 5 mins, or until the houmous is smooth and silky
4. Add a little more water, a tablespoon at a time, if it looks too thick. Taste and add more lemon and salt if required
5. To make the lamb kofta add the lamb mince, cumin, coriander, garlic, mint and a generous pinch of salt to a bowl. Mix well with clean hands then divide into 6 balls
6. Using cupped hands, form them into long ovals and brush with oil
7. Preheat the grill to medium and place the kofta on a piece of foil on a tray. Grill for about 7-8 minutes or until lightly browned and cooked through
8. Grill or BBQ the insides of the rolls
9. Spread the houmous on the bottom halves of the rolls the add some red pepper slices and mint, topped with the hot lamb kofta, then the rest of the pepper and mint and close the lids

Bon appétit!