Hummus, lamb mince, vegetables, flatbread
FULL METHOD & RECIPE CARD AVAILABLE BELOW.
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Gluten, wheat, sesame, nuts (cashew, almond), garlic
1. Prepare the ingredients: Wash the vegetables. Cut the tomatoes, eggplant and zucchini into small dice. Chop the parsley.
2. Cook the lamb mix: Heat a splash of oil in a frying pan over medium heat. Add the lamb mince and cook for 1 minute, stirring to break up. Add the eggplant and cook for 1 minute. Add the zucchini, tomato and parsley with a sprinkle of salt and cook, stirring, for about 2 minutes the zucchini is just cooked.
3. Heat the flatbread: Heat and soften the flatbread directly over a gas flame, in a frying pan or in a slow oven.
4. To serve up: Swirl a spoon of hummus on a serving plate. Top with the lamb mix and dukkah. Serve the flatbread on the side.