Middle Eastern Lamb and Beef with Hummus, Pita and Chopped Salad

Finely dice brown onion. Pick and chop parsley leaves, discarding stems. Dice Lebanese cucumber into 1cm squares. Halve cherry tomatoes. Pre-heat oven to 180°C for step 5.

Place a dry frying pan over a medium-low heat. Add the pine nuts and give them a good shake to spread them out evenly in the pan. As soon as the pine nuts are slightly browned (around 2-5 minutes), take the frying pan off the heat. Transfer the pine nuts to a bowl to cool.

Return the frying pan to a medium high heat and add a drizzle of oil. Add the onion and cook for 2 minutes, or until translucent. Add the mince, Mediterranean spice mix and season with salt and pepper. Cook, breaking up the mince into small pieces until browned and cooked through, about 3 minutes. Set aside and keep warm.

In a bowl, mix together the chopped cucumber, tomatoes and half the parsley. Add balsamic dressing (to taste), season well with salt and pepper and toss through.

Place pita bread on an oven tray and warm in the oven for 3-5 minutes.

To serve, spread the hummus on a plate and top with the mince. Sprinkle with pine nuts and the remaining parsley. Serve with pita and salad on the side.

Finely dice brown onion. Pick and chop parsley leaves, discarding stems. Dice Lebanese cucumber into 1cm squares. Halve cherry tomatoes. Pre-heat oven to 180°C for step 5.

Place a dry frying pan over a medium-low heat. Add the pine nuts and give them a good shake to spread them out evenly in the pan. As soon as the pine nuts are slightly browned (around 2-5 minutes), take the frying pan off the heat. Transfer the pine nuts to a bowl to cool.

Return the frying pan to a medium high heat and add a drizzle of oil. Add the onion and cook for 2 minutes, or until translucent. Add the mince, Mediterranean spice mix and season with salt and pepper. Cook, breaking up the mince into small pieces until browned and cooked through, about 3 minutes. Set aside and keep warm.

In a bowl, mix together the chopped cucumber, tomatoes and half the parsley. Add balsamic dressing (to taste), season well with salt and pepper and toss through.

Place pita bread on an oven tray and warm in the oven for 3-5 minutes.

To serve, spread the hummus on a plate and top with the mince. Sprinkle with pine nuts and the remaining parsley. Serve with pita and salad on the side.

Finely dice brown onion. Pick and chop parsley leaves, discarding stems. Dice Lebanese cucumber into 1cm squares. Halve cherry tomatoes. Pre-heat oven to 180°C for step 5.

Place a dry frying pan over a medium-low heat. Add the pine nuts and give them a good shake to spread them out evenly in the pan. As soon as the pine nuts are slightly browned (around 2-5 minutes), take the frying pan off the heat. Transfer the pine nuts to a bowl to cool.

Return the frying pan to a medium high heat and add a drizzle of oil. Add the onion and cook for 2 minutes, or until translucent. Add the mince, Mediterranean spice mix and season with salt and pepper. Cook, breaking up the mince into small pieces until browned and cooked through, about 3 minutes. Set aside and keep warm.

In a bowl, mix together the chopped cucumber, tomatoes and half the parsley. Add balsamic dressing (to taste), season well with salt and pepper and toss through.

Place pita bread on an oven tray and warm in the oven for 3-5 minutes.

To serve, spread the hummus on a plate and top with the mince. Sprinkle with pine nuts and the remaining parsley. Serve with pita and salad on the side.

Finely dice brown onion. Pick and chop parsley leaves, discarding stems. Dice Lebanese cucumber into 1cm squares. Halve cherry tomatoes. Pre-heat oven to 180°C for step 5.

Place a dry frying pan over a medium-low heat. Add the pine nuts and give them a good shake to spread them out evenly in the pan. As soon as the pine nuts are slightly browned (around 2-5 minutes), take the frying pan off the heat. Transfer the pine nuts to a bowl to cool.

Return the frying pan to a medium high heat and add a drizzle of oil. Add the onion and cook for 2 minutes, or until translucent. Add the mince, Mediterranean spice mix and season with salt and pepper. Cook, breaking up the mince into small pieces until browned and cooked through, about 3 minutes. Set aside and keep warm.

In a bowl, mix together the chopped cucumber, tomatoes and half the parsley. Add balsamic dressing (to taste), season well with salt and pepper and toss through.

Place pita bread on an oven tray and warm in the oven for 3-5 minutes.

To serve, spread the hummus on a plate and top with the mince. Sprinkle with pine nuts and the remaining parsley. Serve with pita and salad on the side.

Finely dice brown onion. Pick and chop parsley leaves, discarding stems. Dice Lebanese cucumber into 1cm squares. Halve cherry tomatoes. Pre-heat oven to 180°C for step 5.

Place a dry frying pan over a medium-low heat. Add the pine nuts and give them a good shake to spread them out evenly in the pan. As soon as the pine nuts are slightly browned (around 2-5 minutes), take the frying pan off the heat. Transfer the pine nuts to a bowl to cool.

Return the frying pan to a medium high heat and add a drizzle of oil. Add the onion and cook for 2 minutes, or until translucent. Add the mince, Mediterranean spice mix and season with salt and pepper. Cook, breaking up the mince into small pieces until browned and cooked through, about 3 minutes. Set aside and keep warm.

In a bowl, mix together the chopped cucumber, tomatoes and half the parsley. Add balsamic dressing (to taste), season well with salt and pepper and toss through.

Place pita bread on an oven tray and warm in the oven for 3-5 minutes.

To serve, spread the hummus on a plate and top with the mince. Sprinkle with pine nuts and the remaining parsley. Serve with pita and salad on the side.

Finely dice brown onion. Pick and chop parsley leaves, discarding stems. Dice Lebanese cucumber into 1cm squares. Halve cherry tomatoes. Pre-heat oven to 180°C for step 5.

Place a dry frying pan over a medium-low heat. Add the pine nuts and give them a good shake to spread them out evenly in the pan. As soon as the pine nuts are slightly browned (around 2-5 minutes), take the frying pan off the heat. Transfer the pine nuts to a bowl to cool.

Return the frying pan to a medium high heat and add a drizzle of oil. Add the onion and cook for 2 minutes, or until translucent. Add the mince, Mediterranean spice mix and season with salt and pepper. Cook, breaking up the mince into small pieces until browned and cooked through, about 3 minutes. Set aside and keep warm.

In a bowl, mix together the chopped cucumber, tomatoes and half the parsley. Add balsamic dressing (to taste), season well with salt and pepper and toss through.

Place pita bread on an oven tray and warm in the oven for 3-5 minutes.

To serve, spread the hummus on a plate and top with the mince. Sprinkle with pine nuts and the remaining parsley. Serve with pita and salad on the side.