Heat the oven to 220°C.

Crush the garlic and zest the lemon. Pick parsley leaves and set aside for later, then finely chop the parsley stalks and red chilli.

Grate half the onion into a large bowl and add the crushed garlic, lemon zest, parsley stalks, chilli and chicken mince, a touch of olive oil and salt and pepper. Mix for about 3 mins until it gets really sticky.

Wet your hands with cold water and shape the mix into 12 koftas. Lay them onto a lined baking sheet and chill in the fridge until ready to cook.

Finely slice the remaining onion and add to a bowl of iced water - this will make it less sharp.

Chop the tomatoes into rough pieces and finely slice the courgette. Drain the onions into a small bowl and add the parsley leaves, tossing everything together with a drizzle of olive oil and the juice from half the lemon. Season with salt.

Make the spice blend by mixing the smoked paprika, brown sugar and cumin. Sprinkle half the mix over the chicken koftas giving them a gentle roll to coat the sides. Take the other half of the spice mix and whisk with a good drizzle olive oil, seasoning with salt.

Heat a large frying pan over a medium heat with a drizzle of oil. Fry the koftas for about 5 mins, turning until seared and golden all over (do this in batches if needed). Transfer to a lined baking tray, drizzle with the remaining spiced oil mixture and roast for 6 mins until cooked through.

Spoon the hummus into bowls, top with the salad and koftas, then finish with a drizzle of the smoky sweet juices from the tray. Serve with flatbreads and dig in.