Gently spiced, warm beef and creamy hummus on crunchy lettuce are perfect for light summertime suppers or lunches. No pita needed.

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• In a non-stick frying pan, toast the pine nuts until lightly browned, then remove and place on a plate to cool. Add the 2 tbsp oil, fry the shallots until translucent.
• Now add the lean minced beef, and stir for about 5 minutes over a medium heat until the meat is browned. Season generously with sea salt, black pepper, garlic granules, ground cinnamon and onion soup powder mix.
• Continue to cook for a further 5 minutes, then add the honey and chopped fresh coriander.
• Add the toasted pine nuts cook for a further 5 minutes on a low heat, then leave to cool.
• To make the dressing, blitz the tahini, 4 tbsp water, lemon juice and chopped coriander with a hand blender or mini food chopper, then season. It should be similar to single cream in texture. Add water if it’s too thick.
• When you are ready to serve, place some hummus in the base of the baby gem lettuces, then fill with the beef mixture and drizzle a little tahini over the top and sprinkle with chilli flakes. Place any extra beef in a sharing bowl.