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Crispy Lamb and Hummus Flat breads
🥦 Ingredients 🥑
• 1 Lebanese cucumber • 1/2 red onion • 280g pkt Mission Plain Naan Bread • 1 tbs olive oil • 400g lamb mince • 1 lemon • 130g (1/2 cup) thick Greek-style yoghurt • 4 fresh mint sprigs • 2 tbs pistachio dukkah • 130g (1/2 cup) hummus • 75g pomegranate arils • 👉 Method 👈
• Place both a large non-stick frying pan and a chargrill pan over high heat. • While the pans heat up, finely chop the cucumber and onion. Place in a bowl and stir to combine. • Place a naan on the chargrill pan and cook for 1 minute each side or until charred and heated through. Repeat with remaining naan. • Once the frying pan is hot, add oil and cook lamb, tossing and breaking up with a wooden spoon, for 3-4 minutes or until browned. • While the lamb cooks, cut lemon in half. Juice 1 half and cut the remaining half into wedges. Combine the yoghurt and lemon juice in a bowl. Pick the mint leaves. • Add half the dukkah to the frying pan and toss until well combined. • Divide the chargrilled naan among serving plates. Spread with the hummus. Top with the lamb and a dollop of yoghurt mixture. Sprinkle with mint and remaining dukkah. Spoon over cucumber mixture and pomegranate arils. Serve with the lemon wedges.
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