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๐Ÿœ RECIPE OF THE WEEK ๐Ÿ

Crispy Lamb and Hummus Flat breads


๐Ÿฅฆ Ingredients ๐Ÿฅ‘

โ€ข 1 Lebanese cucumber โ€ข 1/2 red onion โ€ข 280g pkt Mission Plain Naan Bread โ€ข 1 tbs olive oil โ€ข 400g lamb mince โ€ข 1 lemon โ€ข 130g (1/2 cup) thick Greek-style yoghurt โ€ข 4 fresh mint sprigs โ€ข 2 tbs pistachio dukkah โ€ข 130g (1/2 cup) hummus โ€ข 75g pomegranate arils โ€ข ๐Ÿ‘‰ Method ๐Ÿ‘ˆ

โ€ข Place both a large non-stick frying pan and a chargrill pan over high heat. โ€ข While the pans heat up, finely chop the cucumber and onion. Place in a bowl and stir to combine. โ€ข Place a naan on the chargrill pan and cook for 1 minute each side or until charred and heated through. Repeat with remaining naan. โ€ข 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. โ€ข 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. โ€ข Add half the dukkah to the frying pan and toss until well combined. โ€ข 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.

Enjoy! #RealGymRealResults #RecipeOfTheWeek #FitFam #eathealthylivehealthy #foodie


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