Lamb Meatballs, Minty Pea Houmous and Flatbreads

Pickled Red Cabbage

• 125 g red wine vinegar
• 10 g caster sugar
• 10 g fine sea salt
• 250 g red cabbage, cored, cut in pieces (5 cm)

Pea Houmous

• 500 g water
• 125 g frozen peas
• 5 g fresh mint, leaves only
• 240 g tinned chickpeas, drained, rinsed (1 x 400 g tin)
• 40 g olive oil
• 1 tsp fine sea salt
• 1 pinch ground black pepper
• 3 Tbsp tahini (see tip)
• 30 g lemon juice

Tahini Yoghurt Sauce

• 100 g plain yoghurt (see tip)
• 60 g tahini
• ¼ tsp fine sea salt
• 1 lemon, freshly squeezed juice only

Meatballs

• 2 garlic cloves
• 800 g lamb mince
• 2 medium eggs
• 2 tsp fine sea salt
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• 2 tsp smoked paprika

Flatbreads

• 175 g strong white bread flour, plus extra for dusting
• 250 g plain yoghurt
• 1 tsp baking powder
• 1 tsp fine sea salt
• ½ tsp caster sugar