Food: Spiced Mince with Hummus and Flat Bread

This could be my perfect lunch. Or one of them. Spicy, quick, easy and full of fresh flavour it’s also great for kids (though in this case I’d swap baharat with a mix of cinnamon and cumin and ground coriander).  Plus it uses my favourite ingredient – the venison we grow here on the farm!

The (awesome) flat bread recipe is worth trying and takes hardly any time, but if it’s just too hot to turn the oven on where you are, you could serve this with some toasted Turkish bread or pide.

Hummus, spiced ground venison and quick flat breads

1 x 400g can chickpeas
1 lemon
1 tbsp tahini
Olive oil and salt and pepper, to taste

2 tbsp olive oil
1 red onion, finely diced
1 tbsp baharat (Lebanese 7-spice blend, available from Herbies)*
500g minced venison (or lamb, or beef, or pork…)

1/4 cup toasted pine nuts
Chopped flat leaf parsley, to serve

To make the hummus, blend all ingredients, adding a little more lemon juice or water until you have the right consistency (like a smooth, spreadable paste). Season to taste.

For the mince, heat the olive oil over medium heat  and cook the onions for five minutes. Add the baharat and stir well. Cook for another couple of minutes then add the mince. Break it up with a wooden spoon and cook, stirring regularly for about 10 minutes.

To serve, spread the hummus on a large platter, top with the mince, sprinkle with pine nuts and parsley and serve with flat bread on the side.