Truly hearty salads can be hard to come by so when we see one, we latch on to it! Unlike most salads that feature a bundle of leafy greens, this one delights in its Middle Eastern flair from hummus, chickpeas and warm spiced beef. Need a carb boost? Combine it with freshly baked pita bread and we’re sure you’ll be stuffed and chuffed.
Ingredients
- 800 g canned chickpeas (garbanzo beans), rinsed, drained
- ⅓ cup (90 g) tahini
- ⅓ cup (80 ml) lemon juice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsps water
- ⅓ cup (80 ml) olive oil
- 1 brown onion (150 g), chopped finely
- 3 clove garlic, chopped finely
- 500 g minced beef
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- 1 fresh long red chilli, sliced thinly
- 1 tbsp honey
- 2 tbsps fresh flat-leaf parsley leaves
- 2 tbsps fresh mint leaves
Steps
Blend or process chickpeas, tahini, juice, spices, the water and half the oil until smooth. Season to taste.
Heat half the remaining oil in a large frying pan; cook onion and garlic, stirring, until softened. Add beef, spices and half the chilli; cook, stirring, about 15 mins or until beef is cooked and golden. Add honey; cook about 2 mins or until mince is crisp. Season to taste.
Spread hummus over the base of a large serving platter. Spoon mince mixture over hummus; top with herbs, remaining chilli and remaining oil.