Crispy Lamb and Hummus Flat breads
๐ฅฆ Ingredients ๐ฅ
โข 1 Lebanese cucumber โข 1/2 red onion โข 280g pkt Mission Plain Naan Bread โข 1 tbs olive oil โข 400g lamb mince โข 1 lemon โข 130g (1/2 cup) thick Greek-style yoghurt โข 4 fresh mint sprigs โข 2 tbs pistachio dukkah โข 130g (1/2 cup) hummus โข 75g pomegranate arils โข ๐ Method ๐
โข Place both a large non-stick frying pan and a chargrill pan over high heat. โข While the pans heat up, finely chop the cucumber and onion. Place in a bowl and stir to combine. โข Place a naan on the chargrill pan and cook for 1 minute each side or until charred and heated through. Repeat with remaining naan. โข 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. โข 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. โข Add half the dukkah to the frying pan and toss until well combined. โข 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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