Heat your oven to 180°C/Fan 160°C/Gas 4. Zest and juice the lemon. Peel and slice the garlic. Drain and rinse the chickpeas. Spoon out 4 tbsp and set aside for later. Tip the rest of the chickpeas into a food processor. Add the garlic, lemon juice (keep the zest for later) and 2 tbsp oil. Blitz to a coarse paste. No processor? See our tip below.

With the food processor motor running, gradually pour in 200ml cold water. This will give you a runny houmous. Taste and season with a pinch of salt and pepper. Pour into two ovenproof dishes. Cover with foil. Bake for 20 mins.

While the houmous bakes, tip 1 tsp of the cumin seeds into a dry frying pan. Toast for 1 min till fragrant. Add the reserved chickpeas with 1 tsp oil and a pinch of salt. Cook on a medium heat, shaking the pan, till the chickpeas are golden and crispy. Tip into a bowl.

Peel the cucumber (the skin can be bitter). Halve it finely dice it. Quarter the cherry tomatoes. Tumble the tomatoes and cucumber into a bowl. Season with a little salt and pepper.

Heat a griddle pan or frying pan till smoking hot. Rub the lamb steaks with 1/2 tsp oil each and place in the pan. Cook for 4-7 mins on each side, depending on the thickness of the lamb and how pink you like it. Place on a plate and loosely cover with foil to rest for 10 mins.

While the lamb cooks, Break the broccoli into small florets. Add them to the frying pan. Add a drizzle more oil if needed. Cook and stir for 4-5 mins till scorched. Place in a bowl and add the lemon zest and a pinch of salt. Toss to mix.

Slice the lamb thinly. Take the houmous out of the oven. Remove the foil and pile the cucumber and tomatoes into each dish. Lay the lamb slices on top, drizzling over any juices from the plate. Scatter over the warm cumin chickpeas and serve with the sizzled broccoli on the side.