RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 Tbsp Cobram Extra Virgin Olive Oil
• 500gm Lamb mince
• 1 Tbsp ground cumin
• 1 Tbsp chilli flakes
• Salt
• 6-8 Simsons Pantry wraps
• 1 cup picked assorted herb leaves (e.g. Coriander, mint, parsley, dill)

HUMMUS

• 2 tins chickpeas, drained
• 2 cloves garlic
• 1 Tbsp ground cumin
• 1/4 cup Cobram Extra Virgin Olive Oil
• 1/3 cup water
• Zest + juice of 1 lemon
• Salt

METHOD:

• Heat oil in a pan over high heat until smoking. Crumble in lamb mince and season with cumin, chilli flakes and a pinch of salt. Avoid stirring too often to allow colour to form on the lamb. Cook for approximately 10-15 minutes until dark in colour and crispy.
• In a food processor, combine all hummus ingredients and blitz until smooth, season to taste. Transfer to a small saucepan and warm over a low-medium heat.
• Heat tortillas in a warm griddle pan or oven and keep warm until ready to serve.
• To assemble, spread the tortilla with hummus, top with crispy lamb and garnish with herbs.
• **TIP : Serve on platter so everyone can make their own.

Our friends at Wine Selectors recommend pairing this dish with a Merlot.