CHEAT’S KIBBEH WITH HEIRLOOM TOMATO FATTOUSH

SERVES 4 PREP 25 MINS + PLUS SOAKING + CHILLING COOK 15 MINS

½ cup cracked wheat 500g beef mince (see tip) 1 small onion, finely chopped ¼ cup chopped mint 2 tbsp pine nuts, toasted, chopped 1 tsp ground allspice ½ tsp ground cumin 8 small bamboo skewers, soaked 1 tbsp olive oil FATTOUSH 2 sheets mountain bread 2 tbsp olive oil 1 tsp sumac 1 tsp salt flakes 600g heirloom tomatoes, sliced 100g fetta, crumbled ½ cup mint leaves 1 tbsp lemon juice

1 Place cracked wheat in a small bowl. Cover with water and soak 30 mins. Drain well. Transfer to a large bowl with remaining ingredients. Season to taste and mix well.

2 Mould heaped tablespoons of kibbeh mixture into egg shapes. Thread onto skewers, pressing firmly to secure. Chill 15 mins.

3 FATTOUSH Preheat oven to 180°C. Place flatbread on an oven tray lined with baking paper. Brush with half the oil. Sprinkle with sumac and salt. Bake 10-12 mins until golden and crisp. Break into pieces. Arrange on a large platter with tomato. Top evenly with fetta and mint. Drizzle with combined remaining oil and juice when ready to serve.

4 Meanwhile, heat a large frying pan or barbecue on medium. Brush kibbeh with oil and cook 8-10 mins, turning on all sides, until cooked through and golden. Serve with salad.