Kawakawa & Feijoa Za’atar Lamb with Hummus & Flatbreads
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Category
Side Dish
Cuisine
Mediterranean
Author:
Kylee Newton - The Modern Preserver
Servings
4-6
Prep Time
10 minutes
Cook Time
15 minutes
A scrumptious recipe using our new Kawakawa & Feijoa Za’atar.
The Mediterranean spice Za’atar with the Aotearoa ingredients of Kawakawa and Feijoa and matching it with yummy New Zealand lamb – a perfect culinary combination of the North meeting the South.
Ingredients
- 3 large garlic cloves
- 1 ½ Tbsp olive oil, extra for drizzling
- 250-300g lamb mince
- 1 tsp sea salt
- 2 tsp balsamic vinegar
- 3 Tbsp Kawakawa & Feijoa Za’atar
- Pinch of chilli flakes
- 100g canned chickpeas
- Hummus
- Flatbreads or pita breads
- pepper, to season
- Pomegranate, optional
Directions
Preheat the oven 180°C (fan).
Finely chop and crush the garlic. Warm the oil a large skillet or frying pan and once it’s hot add the garlic and fry for 30-60 seconds to brown. Before it starts to burn add the lamb mince, turn up the heat and continuously stir until the mince has started to break up and brown all over, about 5-6 minutes.
Season with ½ the salt measure and mix in the vinegar, cook off until the moisture evaporates some, then stir through 2 tablespoons of the Kawakawa & Feijoa Za’atar and the chilli flakes.
Meanwhile drain the chickpeas measure and place on a baking tray, drizzle on ½ a tablespoon of olive oil and sprinkle over the last tablespoon of Kawakawa & Feijoa Za’atar. Give them a quick toss and bake in the middle of the oven for 6-8 minutes until crispy to the bite.
Place the hummus in a wide bowl with your za’atar lamb on top, drizzle over some oil, a good grinding of black pepper, topped off with some za’atar roasted chickpeas. Serve with toasted flatbreads/pitas, cut into quarters or sixths, and a sprinkle of pomegranate seeds on top (if using).
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