Instructions

Step 1
Place both a large non-stick frying pan and a chargrill pan over high heat.

Step 2
While the pans heat up, finely chop the cucumber and onion. Place in a bowl and stir to combine.
Step 3
Place a naan on the chargrill pan and cook for 1 minute each side or until charred and heated through. Repeat with remaining naan.
Step 4
Once the frying pan is hot, add oil and cook lamb, tossing and breaking up with a wooden spoon, for 3-4 minutes or until browned.
Step 5
While the lamb cooks, cut lemon in half. Juice 1 half and cut the remaining half into wedges. Combine the yoghurt and lemon juice in a bowl. Pick the mint leaves.
Step 6
Add half the dukkah to the frying pan and toss until well combined.
Step 7
Divide the chargrilled naan among serving plates. Spread with the hummus. Top with the lamb and a dollop of yoghurt mixture. Sprinkle with mint and remaining dukkah. Spoon over cucumber mixture and pomegranate arils. Serve with the lemon wedges.rgrill pan over high heat.