Middle Eastern Lamb with Hummus, Pita and Chopped Salad

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

Tip! Keep shaking the frying pan every couple of seconds to prevent the pine nuts from over-colouring and burning.

Return the frying pan to a medium high heat and add a drizzle of olive oil. Add the onion and cook for 2 minutes, or until translucent. Add the lamb 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 1 tsp of olive oil, 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.

Tip! Alternatively, the pita can be toasted in a frying pan for 1-2 minutes.

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

Tip! If you prefer, cut the pita in half and stuff the hollow with hummus, mince, pine nuts and salad.

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

Tip! Keep shaking the frying pan every couple of seconds to prevent the pine nuts from over-colouring and burning.

Return the frying pan to a medium high heat and add a drizzle of olive oil. Add the onion and cook for 2 minutes, or until translucent. Add the lamb 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 1 tsp of olive oil, 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.

Tip! Alternatively, the pita can be toasted in a frying pan for 1-2 minutes.

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

Tip! If you prefer, cut the pita in half and stuff the hollow with hummus, mince, pine nuts and salad.