1. Drain chickpeas (see product spotlight). Blend with 2 tbsp olive oil, 2 tbsp yoghurt and 1 tsp cumin using a stick mixer until desired consistency. Season with salt and pepper to taste, set aside in the fridge for serving.

2. Combine mince with 1 tbsp spice mix (10g) and 1/2 packet of finely chopped mint leaves. Form into 10 koftas (long meatballs) using 1/4 cup measurement.

3. Quarter beetroots, dice tomatoes and slice orange. Toss in a bowl with mixed leaves, remaining torn mint leaves and 1 tbsp olive oil.

4. Crush or chop nuts. Toast in a dry pan until lightly golden and sprinkle on top of salad.
Add 1 tbsp oil to pan, add koftas and cook all-over for 8-10 minutes, or until browned and cooked through.

5. Warm lavash breads in a dry pan or in the oven, if desired. Wrap in a kitchen towel to keep warm.

6. Serve koftas with lavash bread, beetroot salad and hummus.

Notes:
Toss salad with vinegar if you desire. Add some finely chopped mint leaves to the hummus for a minty flavour!

Gluten-friendly option: bread is replaced with GF bread

From your box:
chickpeas 400g
natural yoghurt 40g

beef mince 600g
ranch spice mix 10g
mint 1 packet

cooked beetroot 1 packet
tomatoes 2
orange 1
mixed leaves 1 bag (120g)

macadamia nuts 60g
lavash breads 1 packet

From your pantry:
olive + oil (for cooking), salt, pepper, ground cumin