Barbecued lamb and vegetables with haloumi

1.Preheat a barbecue on high. Sprinkle lamb with sumac and cook for 3-5 minutes each side. Set aside to rest for 5 minutes.

2.Toss asparagus and tomatoes in 1 1/2 tablespoon rice bran oil and season with sea salt flakes and freshly ground pepper. Cook on barbecue for 2-3 minutes, until lightly coloured.

3.Slice lamb and arrange with asparagus and tomatoes on a board or platter. Brush haloumi with remaining oil and, just before serving, cook for 1 minute each side, until coloured and soft. Add to board with bread, hummus and tzatziki. Scatter with mint leaves to serve.