RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

HUMMUS:

  • 2 x 400g cans chickpeas, rinsed, drained
  • 2 cloves garlic, peeled
  • 1 tablespoon tahini paste
  • 1/3 cup lemon juice
  • 2 teaspoons honey
  • ¼ cup (60ml) Cobram Estate Light EVOO
  • Pinch salt

CRISPY BEEF:

  • 500g Coles grass fed `Graze` beef mice
  • 1 tablespoon Cobram Estate light EVOO
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon Coles whole cumin seeds
  • 1 teaspoon Coles ground coriander
  • ½ teaspoon Coles ground cinnamon
  • 1 tablespoon honey

TOPPING:

  • 1/3 cup Pinenuts, toasted
  • 1 cup Greek yoghurt
  • ½ teaspoon Coles ground sumac
  • 1 small red onion, peeled, finely sliced
  • 1 cup coriander or flat leaf parsley, leaves picked
  • Simsons Pantry Wraps, cut into wedges and lightly toasted

METHOD:

  • To make the hummus, place all the ingredients into a food processor along with a pinch of sea salt and blitz until smooth, adding a little extra water or EVOO if the mixture needs loosening.
  • Heat a large non-stick frying pan over a medium/high heat. Add in the beef, oil, ginger and a pinch of sea salt flakes and cook, for 5-6 minutes breaking up with the back of a spoon, or until beef is browned. Add in the cumin seeds, coriander, cinnamon and cook for 2-3 minutes to toast the spices. Add in the honey and cook until the beef is crispy and dark in colour.
  • Meanwhile toss the Lebanese bread in a little oil and bake in a hot oven for 12 minutes, or until crisp.
  • To serve, spread the hummus onto the base of a large platter. Top with the crispy beef mince, pinenuts, yoghurt, sumac, onion and parsley. Serve warm with toasted flatbreads on the side for dipping.

Our friends at Wine Selectors recommend pairing this dish with a Shiraz or Barbera.

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