Prep time 5 minutes
Cook time 20 minutes
Serves 2 - 3
500g Lamb mince
200g Sourdough, broken up into large croutons
½ cup Hummus, refer to Simon’s Hummus
2 Garlic cloves, thinly sliced
1 tsp Allspice
2 tsp Cumin
1 tsp Cinnamon
Juice of a Lemon
Pinch of Tasman sea salt
2 tbsp Pukara olive oil
½ cup Greek yoghurt
Parsley, to serve
Preheat oven to 180 degree celsius.
Step 1 place sourdough on a baking tray with a drizzle of olive oil. Bake in the oven for approximately 20 minutes.
Step 2 In a pan over medium heat add olive oil and garlic, cook until aromatic. Add in the spice along, with the lamb mince and mix together. Let cook for 5 to 10 minutes, stirring occasionally.
Step 3 Once lamp is cooked, remove from the heat and add in ½ the lemon juice and salt.
Step 4 to make the dressing add Greek yoghurt, remaining lemon juice and a pinch of salt to a small bowl and mix together.
To serve, place a layer of hummus over a plate and top with sourdough croutons. Spoon lamb mixture over the croutons, drizzle with the dressing and garnish with fresh parsley.