This is the sort of recipe that you can tailor to however many mouths you have to feed. It’s the sort of food that can be served at a buffet, barbeque or supper. They’d even make a great starter. If you’re making for a crowd you can use a food processor to make the hummus. I’d recommend buying your chickpeas in jars if possible – they are far superior to the canned ones. You’ll find them in Exotica in St Helen’s Road or good delicatessens.
- 4 -6 Welsh lamb chops
- 250g Halloumi
- 30 ml red pesto
- Olive oil
- 400g tin of chickpeas – drained
- Juice and rind of a lemon
- 1 clove garlic crushed
- 6 green olives, pitted and roughly chopped
- Pinch cayenne pepper
- Green salad and pitta bread
Place the chops on a board, using a sharp knife carefully make a slit in the fat side of each chop, to create a shallow pocket. Take a slice of cheese and place in the pocket along with a teaspoon of pesto. Rub the outside of the chops with a little olive oil and season. Place under a hot grill and cook for 8-10 minutes until cooked through and browned. Meanwhile make the hummus. Place the chickpeas, olives, 2 tbsp olive oil, garlic, lemon juice and zest, in a bowl and mash with a potato masher or fork until they are all combined. Check the seasoning. Place in a serving bowl and pour on a little extra virgin olive oil and a sprinkle on a touch of cayenne pepper. Serve the chops with the hummus, salad and toasted pitta breads.