RECIPE OF THE WEEK

Shepparton News - Country News - - COUNTRY LIFE - Source: Meat & Live­stock Aus­tralia www.beefand­lamb.com.au

Meat­ball and Roasted Vegie Wrap Serves four

In­gre­di­ents:

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

Method:

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.