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Crispy lamb and hummus flatbreads
Crispy lamb and hummus flatbreads
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Try our tasty and effortless crispy lamb and hummus flatbreads for a satisfying meal!
Ingredients:
  • 1 Lebanese cucumber
  • 1/2 red onion
  • 280g pkt Plain Naan Bread
  • 400g lamb mince
  • 1 lemon
  • 130g (1/2 cup) thick Greek-style yoghurt
  • 4 fresh mint sprigs
  • 40.00 ml pistachio dukkah
  • 130g (1/2 cup) hummus
  • 75g pomegranate arils
Instructions:
  • Heat both a large non-stick frying pan and a chargrill pan over high heat.
  • Finely chop the cucumber and onion while the pans are heating up, then mix them together in a bowl.
  • Place a naan on the chargrill pan and cook for 1 minute on each side until charred and heated through. Repeat with the rest of the naan.
  • Heat the frying pan until hot, then add oil and cook the lamb, stirring and breaking it up with a wooden spoon, for 3-4 minutes until it is beautifully browned.
  • As the lamb cooks, halve the lemon and juice one half while cutting the other half into wedges. In a bowl, mix the yoghurt with the lemon juice. Lastly, pick the mint leaves.
  • Combine half of the dukkah in the frying pan and toss until evenly coated.
  • Arrange the chargrilled naan on serving plates. Spread a generous amount of hummus on each naan. Top with the tender lamb and a spoonful of yogurt mixture. Garnish with fresh mint and the remaining dukkah. Spoon over the cucumber mixture and sprinkle with pomegranate arils. Serve with lemon wedges on the side.

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