Tuesday, 11 July 2023 / Topics:
Ingredients: (Serves 4)
400g can chickpeas, rinsed and drained
2 tablespoons tahini
1 garlic clove
juice of a lemon
2 tablespoons olive oil, plus 1 tablespoon extra
2 cups rocket
1 Lebanese cucumber, thinly sliced on an angle
4 radish, thinly sliced
½ bunch of mint, leaves picked
1 tablespoon red wine vinegar
500g lamb mince
1 tablespoon cumin seeds
2 teaspoons fennel seeds
½ teaspoon chilli flakes
pinch of salt
4 flatbreads wraps
½ cup Greek yoghurt
Method:
- To make the hummus, combine chickpeas, tahini, garlic, lemon juice, two tablespoons oil in a small food processer. Blitz until smooth, then set aside.
- Combine rocket, cucumber, radish and mint leaves in a small bowl. Drizzle over red wine vinegar and toss to coat.
- Heat remaining one tablespoon oil in a large frying pan over medium-high heat. Cook lamb mince, breaking up with a wooden spoon, for 5-6 minutes or until browned. Add cumin seeds, fennel seeds and chilli flakes and cook for a further 1-2 minutes or until fragrant. Season with a pinch of salt.
- Just prior to serving, warm flatbreads if desired. Divide between serving plates, then top with hummus, lamb mince and rocket salad. Finish with a dollop of Greek yoghurt.
