Simon Rimmer served up tasty Preserved Lemon Hummus With Lamb Shawarma on Sunday Brunch.

The ingredients are: 400g chick peas (tin, drained not washed), juice and zest 1 lemons, 2 x chopped preserved lemons, clove crushed garlic, tbs cumin, tbs tahini, 125ml x v olive oil, 400g lamb mince, Half finely diced onion, Clove garlic, 2tsps each cumin, sumac, cinnamon, coriander, Tbs harissa, Tbs tom puree and Tbs parsley.

Serve with Greek style flatbread.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.