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Lamb Mezze Plate

Lamb Mezze Plate

with Hummus & Roast Pumpkin

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.

Pine Nut

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

Preparation Time35 minutes
Cooking Time


Serving amount



1 bunch




1 portion



Lebanese bread

(Contains Gluten;)

1 packet

pine nuts

(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )


brown onion

300 g

Mezze Lamb Mince

1 tub


(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

Not included in your delivery

1 tbs

olive oil


Nutritional Values

per serving
Calories4130 kcal
Energy (kJ)0 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


Chopping board
Small Bowl
Baking Tray
Baking Paper



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.

Combine the ingredients

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.

Bake the pumpkin

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).

Toast the pine nuts

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.


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.