If you’re prepping ahead, line a freezer-proof container with baking parchment. Mix together all the ingredients for the kofta in a large bowl, along with 1 tsp salt and a big pinch of black pepper. Roughly form into koftas using your hands (using about 40g for each kofta) – you should have 24 in total. Will keep chilled for up to four days, or frozen for up to three months. Fill the prepared container with the koftas, putting another sheet of baking parchment between them if you need to make a second layer.

To make the salad, scrunch the red onion and lemon juice together along with a pinch of salt. Set aside for 10 mins to lightly pickle, then mix in the cucumber, parsley and pomegranate seeds. Season to taste. Tip into a serving bowl and sprinkle over the sumac.

To cook from frozen, brush olive oil over a large frying pan or griddle pan if you have one, and heat over a medium-high heat. Fry the kofta in batches, turning often for 5-7 mins until browned all over. Pour in 200ml water and cover with a lid. Turn the heat up to high and cook for 5-7 mins until cooked through and the water has evaporated. Remove from the heat and stir in the honey, tossing to coat. If you’re cooking from chilled, cook for 8-10 mins until cooked through.

Spread the hummus out on a serving platter, and pile over the koftas. Serve with the salad, pickled chillies and flatbreads.