Pork
Meze consisting of flatbreads, an array of salad fillings, hummus, pork and zucchini rissoles. Construct your own wrap or dig in with your hands and enjoy share style!
Gluten friendly option - flatbreads are replaced with GF wraps.
No pork option - pork mince is replaced with beef mince.
Gluten friendly option - flatbreads are replaced with GF wraps.
No pork option - pork mince is replaced with beef mince.
1. Grate 1/2 zucchini and finely chop onion (see notes). Knead together with pork mince, 1 tsp cumin, salt and pepper. Form into 4 patties.
2. Using a stick mixer blend drained chickpeas with juice from 1/2 lemon, 1 crushed garlic clove, 1 tbsp olive oil, 1 tsp cumin. Season with salt and pepper to taste (see notes).
3. Heat a large frypan with 1 tbsp oil over medium-high heat. Cook patties for 4-5 minutes each side or until golden and cooked through. Reserve pan for step 5.
4. Julienne (or thinly slice) remaining zucchini, slice tomatoes and radishes, chop lettuce.
5. Wipe out pan and reheat over medium heat with 1 tbsp oil. Cut halloumi into 1/2 cm slices, add to pan and cook for 2-3 minutes until golden.
6. Serve flatbreads (see notes) with fresh salad ingredients, rissoles, halloumi, hummus and remaining lemon cut into wedges.
Notes:
Grate and add lemon zest to rissoles for extra flavour, optional.
Loosen the hummus if needed to desired consistency by adding 1 tbsp water.
Serve flatbreads whole as wraps or quarter and toast for a share platter style.
Gluten friendly option - flatbreads are replaced with GF wraps.
No pork option - pork mince is replaced with beef mince.
2. Using a stick mixer blend drained chickpeas with juice from 1/2 lemon, 1 crushed garlic clove, 1 tbsp olive oil, 1 tsp cumin. Season with salt and pepper to taste (see notes).
3. Heat a large frypan with 1 tbsp oil over medium-high heat. Cook patties for 4-5 minutes each side or until golden and cooked through. Reserve pan for step 5.
4. Julienne (or thinly slice) remaining zucchini, slice tomatoes and radishes, chop lettuce.
5. Wipe out pan and reheat over medium heat with 1 tbsp oil. Cut halloumi into 1/2 cm slices, add to pan and cook for 2-3 minutes until golden.
6. Serve flatbreads (see notes) with fresh salad ingredients, rissoles, halloumi, hummus and remaining lemon cut into wedges.
Notes:
Grate and add lemon zest to rissoles for extra flavour, optional.
Loosen the hummus if needed to desired consistency by adding 1 tbsp water.
Serve flatbreads whole as wraps or quarter and toast for a share platter style.
Gluten friendly option - flatbreads are replaced with GF wraps.
No pork option - pork mince is replaced with beef mince.
Zucchini 1
Red onion 1/4
Pork mince 300g
Chickpeas 400g
Lemon 1
Tomatoes 2
Radishes 1/3 bunch
Festival lettuce 1/2
halloumi 1 packet
Lebanese flatbread 1 packet
From your pantry:
olive + oil for cooking, salt, pepper, garlic (1 clove), ground cumin
Red onion 1/4
Pork mince 300g
Chickpeas 400g
Lemon 1
Tomatoes 2
Radishes 1/3 bunch
Festival lettuce 1/2
halloumi 1 packet
Lebanese flatbread 1 packet
From your pantry:
olive + oil for cooking, salt, pepper, garlic (1 clove), ground cumin
