Food

Gino D’Acampo lamb koftas with homemade hummus, flatbreads and pickled beetroot recipe on Let’s Do Lunch with Melanie Sykes

Gino D’Acampo makes lamb koftas with homemade hummus, flatbreads and pickled beetroot on Let’s Do Lunch with Melanie Sykes.

The ingredients are: 500g minced lamb, 25g fresh breadcrumbs soaked in 4 tbsp milk, 2 tbsp dried oregano, A pinch of chilli flakes, 50g feta cheese, 6 dried apricots, finely chopped and Salt.

For the hummus: 1 x 400g tin chickpeas, drained, 2 tbsp tahini paste, Juice of a 1⁄2 lemon, 1 small clove garlic, Olive oil, Salt and pepper, 2 cooked beetroots, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 tbsp pinenuts, 4 large flat breads and 4 metal skewers.

To prepare the dish, pre heat a griddle pan on a high heat.

Mix together the minced lamb, soaked breadcrumbs, oregano and chilli. Season with salt then mix in the feta and apricots. Divide the mixture into 8 balls then shape two onto metal skewers so that they are almost sausage shape, then flatten them down slightly.

Place the skewers on the griddle pan and cook for 3-4 minutes on each side.

Whilst the lamb is cooking, place the chickpeas, garlic, tahini and lemon juice in a blender and blend. Drizzle in enough olive to enable it to blend into a paste then season with salt and more lemon juice if it is needed.

Grate the beetroot into a bowl then add the vinegar, olive oil and pinenuts. Stir and season well with salt and pepper.

Warm the flat breads in the oven, then spread a little hummus over each one, top with two koftas and some of the pickled beetroot, then roll up and enjoy.


 
Related Posts Plugin for WordPress, Blogger...

Comments Closed

Comments are closed. You will not be able to post a comment in this post.