Middle Eastern meatloaf

SERVES 4-6 PREP AND COOK TIME 45 MINUTES 2 tablespoons extra virgin olive oil

½ cup (150g) coarse cracked wheat (burghul)

1 large (300g) red onion, quartered 500g lamb mince (see Test Kitchen Tip) 1 teaspoon ground cinnamon

400g tinned chickpeas, drained, rinsed 2 tablespoons pine nuts

½ cup flat-leaf parsley or mint leaves 1 teaspoon sumac hummus, fresh tomato and cucumber, for serving

SPICED ONIONS

¼ cup (60ml) extra virgin olive oil 3 medium (450g) brown onions, sliced thinly into rings

1 teaspoon ground cumin

½ teaspoon ground coriander 2 tablespoons pine nuts, toasted

1 Preheat oven to 200°C (180°C fanforced). Line the base and side of a 22cm spring form pan with baking paper. Brush the base with a little of the olive oil. Place the pan on oven tray.

2 Cover cracked wheat with boiling water in a small bowl. Stand for 15 minutes; drain well.

3 Process onion until chopped finely.

Add lamb, cinnamon and wheat; process until a thick paste forms.

Season with sea-salt flakes and freshly ground pepper. Stir through chickpeas. Press the lamb mixture into prepared pan. Brush with remaining olive oil. Sprinkle with pine nuts; press lightly into the surface. Bake for 30 minutes.

4 SPICED ONIONS Meanwhile, heat oil in a large frying pan. Add onion; cover; cook, stirring occasionally for 15 minutes or until onion is soft but not coloured. Add spices; season with sea salt and freshly ground black pepper. Cook uncovered, stirring, for 10 minutes until very soft.

5 Top cooked meatloaf with Spiced Onions, pine nuts, herbs and sumac. Serve with hummus, cucumber and tomato. Uncooked meatloaf suitable to freeze. Not suitable to microwave.