Super Food Ideas - - WEEK 1 -


2 tea­spoons ex­tra vir­gin olive oil 1 brown onion, chopped 500g lamb mince 2 tea­spoons ground cumin 1 tea­spoon ground cin­na­mon 1 ta­ble­spoon ground co­rian­der 1 gar­lic clove, crushed ¼ cup pine nuts, toasted 425g can beet­root slices, drained 200g tub gar­lic hum­mus 2 ta­ble­spoons le­mon juice ¹⁄³ cup plain Greek-style yoghurt ¼ cup fresh mint leaves 1 le­mon, cut into wedges, to serve Dough 2 cups bread and pizza flour, plus ex­tra to dust 1 ta­ble­spoon baking pow­der 1 tea­spoon salt 1 cup fine semolina ¹⁄³ cup ex­tra vir­gin olive oil, plus 1 ta­ble­spoon ex­tra to brush

1 Pre­heat oven to 220°C/200°C fan-forced. 2 Make Dough Com­bine flour, baking pow­der, salt and semolina in a bowl. Make a well in cen­tre. Add oil and 1 cup warm wa­ter. Mix to form a sticky dough. Turn out onto a floured sur­face. Knead for 8 min­utes or un­til soft. Di­vide into 4 por­tions. Roll each por­tion out to an oval. Place on 2 large baking pa­per-lined baking trays. Brush with ex­tra oil. Bake for 15 min­utes or un­til golden, swap­ping trays half­way through cook­ing. 3 Mean­while, heat oil in a large fry­ing pan over medium-high heat. Cook onion, stir­ring, for 5 min­utes or un­til soft. Add mince. Cook, stir­ring, for 5 min­utes or un­til browned. Add cumin, cin­na­mon, co­rian­der, gar­lic and pine nuts. Cook, stir­ring, for 2 min­utes or un­til fra­grant. Re­move from heat. 4 Us­ing a small food pro­ces­sor, process beet­root, hum­mus, le­mon juice and 1 ta­ble­spoon cold wa­ter un­til smooth. 5 Spread hot bases with beet­root hum­mus. Top with mince mix­ture. Dol­lop with yoghurt and sprin­kle with mint. Sea­son with salt and pep­per. Serve with le­mon wedges. NU­TRI­TION: (per serve) 4710kj; 59.2g fat; 10.1g sat fat; 44.3g pro­tein; 100.2g carbs; 10.1g fi­bre; 78mg chol; 1365mg sodium.

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