You will need an empty jar to shake down the dressing
Start with the crunchy bits. Mix the nuts and seeds you are going to use in a bowl. Heat a frypan (skillet ) over a medium heat, add 2 Tablespoons of oil, then the nut seed mix, breadcrumbs, cumin, smoked paprika and salt. Stir over medium heat till fragrant. Stiring all the time. Once the mix only just starts to go brown pour it into a bowl ( it will keep cooking) . Cool. Taste it and stir in a bit more salt if it needs it.
To make the dressing, put all of the ingredients into a jar and shake together. Set aside
Get a medium bowl and add the julienne carrot, red cabbage, chickpeas and chives ( I used a box grater) along with the picked torn mint leaves. set aside
Finally to make the hummus put the olive oil, lemon juice, garlic, washed picked mint leaves, cumin, spinach and the chickpeas in a blender. Blenders make smoother hummus. Blend till smooth tamping down . If you need more liquid add a spoon of chickpea water or olive oil. taste. Add a drop more lemon or salt if needed.
Now, heat a fry pan, skillet or BBQ. Sprinkle with a little salt and olive oil then sear the lamb for 8 minutes on one side then flip over and cook for a further 2-3 minutes. Rest.
Toss the salad with 1/2 the crunchy bits and about 1/2 the dressing. Toss.
Serve the Hommus and salad with the sliced Lamb and extra crunchy bits. Pass around extra dressing.