Sweetcorn houmous with lamb chops and tomatoes

Method

1. Heat the grill to medium. Put the lamb chops on a baking tray, drizzle with 1 tbsp olive oil, sprinkle over the ras el hanout spice mix and mix to coat the chops well. Grill for 2 minutes on each side. Add the cherry tomatoes to the baking tray and grill for a further 3-4 minutes on each side. Set aside to rest.
2. Meanwhile, put the corn cobs in a pan of boiling water and cook for 4 minutes. Drain, then slice the kernels from the cobs (discard the cobs). Put most in a food processor with 5 tbsp olive oil, a tin of chickpeas, drained and rinsed, the garlic, tahini and the lemon zest and juice. Whizz until almost smooth, then season.
3. Spoon the corn houmous evenly onto 4 plates, then top each with 2 lamb chops and some grilled tomatoes. Serve sprinkled with the remaining corn and baby leaf salad.