Thursday, 23 June 2016

Spiced lamb flat breads

Fast food? It's simple really. Get 250g of lamb mince, a handful of chopped, fresh mint, 50g pine nuts and a sprinkling of ras el hanout. Roll into little balls. Spread houmous on shop-bought flatbread, pop the raw meatballs on and bake in the oven at 180 fan for 15 minutes. Dollop on greek yogurt and serve with a green salad, drizzled in olive oil. 

(Serves two)

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