Method

• 1.
  Heat a small frypan over medium-high heat. Toast cumin and sesame seeds for 1-2 minutes until fragrant. Transfer to a bowl, combine with 1 tablespoon sea salt flakes, then set aside.
• 2.
  Using a mandoline or vegetable peeler, shave 1 zucchini into ribbons. Set aside.
• 3.
  Coarsely grate remaining zucchini, then place in a clean tea towel and squeeze to remove any excess moisture. Combine with onion, lamb mince, haloumi, mint and 2 tablespoons yoghurt in a bowl and mix well. Season with freshly ground black pepper. Form mixture into 8 small patties, then chill for 15 minutes.

• 4.
  Preheat a barbecue or chargrill pan to medium-high. Brush burgers with oil, then cook for 2-3 minutes each side until just cooked. Transfer to a plate and loosely cover with foil.
• 5.
  Brush zucchini ribbons with oil, then cook for 1 minute each side or until lightly charred and tender.
• 6.
  Spread hummus onto roll bases, then top with a slice of zucchini and a burger. Season with reserved sesame salt, top with the roll lid, then serve with yoghurt, extra mint leaves and lemon wedges.