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🍜 RECIPE OF THE WEEK 🍝

Crispy Lamb and Hummus Flat breads


πŸ₯¦ Ingredients πŸ₯‘

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

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