Rob Shaw - Staff
This tasty flatbread recipe would be perfect for a family dinner.
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 lb lamb mince
- 3 tsp Moroccan seasoning
- 1/2 tsp chili flakes
- 2 tbsp chopped mint, plus extra to serve
- 7 oz tub hummus
- 9 oz cherry tomatoes, quartered
- Lemon wedges, to serve
Cumin Seed Flatbread
- 1 c self-raising flour
- 1/2 tsp salt
- 1/2 tsp cumin seeds, toasted
- 1/3 c warm water
- 2 tbsp olive oil
In a frying pan, heat oil on high. Saute onion and garlic 3-4 minutes until softened. Add mince and brown 4-5 minutes, breaking up lumps. Stir in seasoning and chili. Cook, stirring 1-2 minutes, until fragrant. Season. Set aside.
For cumin seed flatbread: In a bowl, combine flour, salt, and cumin seeds. Add water and olive oil. Stir until mixture comes together. Knead 5 minutes on a lightly floured surface until smooth. Divide into four portions and roll each to a thin 25 cm rectangle.
Preheat a chargrill pan on high. Spray with oil. Cook flatbread in batches, 2 minutes each side.
Stir mint through lamb mixture. Spread flatbread with hummus, top with lamb mixture, tomatoes, and extra mint. Serve with lemon.
Tip: Toast cumin seeds by tossing in a dry frying pan over medium heat until fragrant. Transfer to a plate to cool.