Gino D’Acampo makes lamb koftas with homemade hummus, flatbreads and pickled beetroot on Let’s Do Lunch with Melanie Sykes.

The ingredients are: 500g minced lamb, 25g fresh breadcrumbs soaked in 4 tbsp milk, 2 tbsp dried oregano, A pinch of chilli flakes, 50g feta cheese, 6 dried apricots, finely chopped and Salt.

For the hummus: 1 x 400g tin chickpeas, drained, 2 tbsp tahini paste, Juice of a 1⁄2 lemon, 1 small clove garlic, Olive oil, Salt and pepper, 2 cooked beetroots, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 tbsp pinenuts, 4 large flat breads and 4 metal skewers.

To prepare the dish, pre heat a griddle pan on a high heat.

Mix together the minced lamb, soaked breadcrumbs, oregano and chilli. Season with salt then mix in the feta and apricots. Divide the mixture into 8 balls then shape two onto metal skewers so that they are almost sausage shape, then flatten them down slightly.

Place the skewers on the griddle pan and cook for 3-4 minutes on each side.

Whilst the lamb is cooking, place the chickpeas, garlic, tahini and lemon juice in a blender and blend. Drizzle in enough olive to enable it to blend into a paste then season with salt and more lemon juice if it is needed.

Grate the beetroot into a bowl then add the vinegar, olive oil and pinenuts. Stir and season well with salt and pepper.

Warm the flat breads in the oven, then spread a little hummus over each one, top with two koftas and some of the pickled beetroot, then roll up and enjoy.