RECIPE OF THE WEEK
Meatball and Roasted Vegie Wrap Serves four
500 g lean beef mince 1 tsp chilli flakes 2 garlic cloves, chopped 1 tsp fresh thyme 1 tub hummus 4 wholemeal flatbreads 1 red capsicum 1 small eggplant 1 zucchini 1 red onion 1 tsp fresh rosemary, chopped 2 tbsp olive oil 100 g rocket 4 tbsp parsley
Pre-heat oven to 180ºC. Cut all the vegetables into thick slices. Toss them with 1 tbsp olive oil and the rosemary. Place on a baking tray lined with baking paper and cook in oven for 15-20 minutes.
Place the mince in a bowl and season with thyme, garlic and chilli flakes. Shape into little meatballs. Heat a frypan to medium with 1 tbsp olive oil and cook the meatballs for 5 minutes, turning often until golden brown and cooked through.
Warm the flatbreads in aluminium foil in the oven for a few minutes.
Spread each wrap with 2 tbsp hummus; arrange roasted vegetables on top and then the meatballs. Garnish with parsley and rocket, wrap and cut in half to serve.