Moroccan Lamb with Balsamic Beetroot Hummus and Pomegranate Salad

Ingredients

• 2 tablespoons olive oil
• 1 large red onion, ½ roughly diced and ½ thinly sliced
• 2 cloves garlic, peeled and crushed
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon turmeric
• 1 kg lamb mince
• salt

• 500g hummus
• 1 jar Beerenberg Balsamic Beetroot Relish

 
• 2 big handfuls rocket
• 1 small handful mint leaves
• 1 pomegranate, cut in half and seeds scooped out
• 2 tablespoons pine nuts, toasted
• Pita bread, cut into wedges

Method:

Place a large frypan or skillet on medium heat.  Add 1 tablespoon of olive oil, the diced red onion and garlic.  Cook for 2 minutes or until the onion begins to soften.  Add the ground cumin, coriander and turmeric, and cook for 2 minutes whilst stirring.  Turn the heat to high and add the lamb mince.  Break apart the mince with a spoon and continue to cook for 5 - 10 minutes, or until the lamb is cooked through.

In a bowl, mix together the hummus and Beerenberg Balsamic Beetroot Relish.

In another bowl, toss the rocket, mint leaves, pomegranate seeds, pine nuts and remaining olive oil.

To serve - smear the hummus on one half of a large platter.  Spread the lamb on the other half and top with the pomegranate salad.  Add the pita bread on the side to serve.