Lamb Burger with hummus, pickled cauliflower, pomegranate and Za’atar

Main course, Serves 4

Instructions

For the pickle (prepare one day ahead); In a pan combine vinegar, sugar, salt, kurkuma, cumin, garlic and bay leaf. Bring to boil and let simmer for 5 minutes. Cut the cauliflower into florets and cook for about 3 minutes in the vinegar mixture till just tender. Transfer into clean jars, close them, let cool and leave them overnight in the fridge.

Roll the pomegranate to loosen the seeds. Score around the middle and tear it open into halves. Hold each half over a bowl, seeds facing down and tap the skin with a spoon, squeezing a little to release the seeds.

Fry or grill the burgers according to the instructions on the packaging. Serve the burgers with the hummus, pickled cauliflower, pomegranate and season with Za’atar and sprinkle with olive oil.