Ingredients

• 1 tablespoon cumin seeds
• 1 tablespoon sesame seeds
• 1 tablespoon sea salt
• 2 zucchinis
• 1 red onion, grated
• 600g lamb mince
• 100g haloumi, grated
• 1/2 cup mint, finely chopped, plus extra whole leaves, to garnish
• 1/2 cup Tamar Valley Greek Style Yoghurt, to serve
• Olive oil, for brushing
• Bread rolls, to serve
• Hummus, to serve
• Lemon wedges, to serve

Method

• Step 1 Heat a small frypan over medium-high heat.
• Step 2 Dry fry the seeds for 1-2 minutes, until fragrant. Transfer to a bowl, combine with salt and set aside.
• Step 3 Cut 1 zucchini into long, thin strips using a mandoline or vegetable peeler and coarsely grate the other.
• Step 4 Place the grated zucchini in a clean tea towel and squeeze to remove excess moisture.
• Step 5 Combine the grated zucchini with onion, lamb mince, haloumi, mint, cumin, sesame seeds and 2 tablespoons of yoghurt and mix well. Season with black pepper – you don't need salt as there will be enough salt in the haloumi and cumin salt – and form into 8 small patties.
• Step 6 Put the patties in the fridge for about 15 minutes to firm up.
• Step 7 Heat a barbecue or chargrill over medium-high heat.
• Step 8 Brush the burgers with olive oil and cook for 2-3 minutes each side, then set aside in a warm spot.
• Step 9 Brush the long strips of zucchini with oil and grill for 1 minute each side, until tender.
• Step 10 Split the rolls and grill, cutside-down, for about 1 minute.
• Step 11 To serve, top the bread with a dollop of hummus, a slice of grilled zucchini and a lamb patty, and scatter with seed salt.
• Step 12 Garnish with some mint leaves and leftover yoghurt and serve with lemon wedges.