In a bowl, mix the ground lamb with the cumin seeds and 2 teaspoons of the harissa paste and the parsley. Season well and shape into 12 small patties.
Heat the olive oil in a frying pan and fry the patties for 2 to 3 minutes on each side until golden and cooked through.
Meanwhile massage the kale with half the extra-virgin olive oil to soften it. Season with salt and pepper and tip into a bowl. Warm the lentils according to the packet instructions and add to the kale along with the rest of the extra-virgin olive oil, a squeeze of lemon juice and some seasoning.
Whip the feta and yogurt together with a fork or whisk until creamy. Swirl through the rest of the harissa and season with plenty of black pepper. Serve the lamb patties with the lentils and a dollop of the whipped feta.