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Lamb Mezze Plate

Lamb Mezze Plate

with Hummus & Roast Pumpkin

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Welcome to the wonderful world of mezze plates! Commitment- phobe at dinner time? Ever want to just have a little nibble on all your favourites? These delicious offerings will satisfy the very pickiest of picky eaters. Lamb mince, traditional hummus and crispy pumpkin wedges will make every mouthful sensational.

Allergens:GlutenTree NutsSesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

tomato

1 bunch

parsley

½

lemon

1 portion

pumpkin

3

Lebanese bread

(ContainsGluten)

1 packet

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

½

brown onion

300 g

Mezze lamb mince

1 tub

hummus

(ContainsSesameMay be present Milk, Soy, Egg, Gluten, Lupin, Tree Nuts)

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4130 kJ
Fat50.3 g
of which saturates13.5 g
Carbohydrate72.7 g
of which sugars23.9 g
Dietary Fibre0 g
Protein56.8 g
Cholesterol0 mg
Sodium491 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Small Bowl
Baking Tray
Baking Paper
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 200°C/180°C fan-forced. To prepare the ingredients, dice the tomato, coarsely chop the parsley, cut the lemon into wedges, cut the pumpkin into 5 mm slices, and finely slice the brown onion.

2

Combine the tomato, parsley, a drizzle of olive oil and a squeeze of lemon juice in a small bowl. Season with salt and pepper and set aside.

3

Toss the pumpkin in half of the olive oil. Season with salt and pepper. Place the pumpkin on a lined oven tray and cook for 20 minutes, or until tender. Add the Lebanese bread to the oven in the last 5 minutes to heat through (or alternatively you can wrap them in a dampened tea towel and pop them in the microwave for 30 seconds).

4

Meanwhile, toast the pine nuts in a dry medium frying pan for 1-2 minutes, or until toasted (watch them so they don’t catch and burn). Set aside. Heat the remaining olive oil in the same frying pan. Add the brown onion and cook, stirring, for 3 minutes, or until soft. Add the Mezze lamb mince and cook, breaking up with a wooden spoon, for 5 minutes, or until browned. Season with salt and pepper and reduce heat to medium-low. Cook for a further 10 minutes, or until meat caramelises then toss through the pine nuts.

5

To serve, create a mezze plate by dividing the pumpkin, lamb mince, tomato and parsley salad, and hummus between plates. Use the bread to mop up all the flavours or alternatively roll all of the ingredients up in the bread and enjoy as a wrap.