Donna Hay served up a tasty spiced lamb and hummus tart on Sunday Brunch.

The ingredients are: 4 large Lebanese flatbreads, 520g store-bought hummus, 600g lean mince, 1 heaped tbsp dried mint, 2 generous tablespoons of honey, 1 heaped tablespoon of Ras el hanout, 80g pine nuts and Sea salt and cracked black pepper.

Yoghurt, sumac, lemon wedges and mint leaves, to serve.