This delicious toastie is packed with flavours thanks to the spices and herbs in the recipe, while beetroot, tomato and rocket provide added crunch and texture.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 400 g lamb mince
- 3 tsps ground cumin
- 2 tsps ground coriander
- 1 Turkish bread, cut into 4
- ⅔ cup hummus
- 125 g haloumi, thinly sliced
- 1 tomato, sliced
- 225 g can beetroot, slices, drained
- 1 cup baby rocket leaves
Heat oil in a large frying pan over moderate heat. Cook onion and garlic for 2 mins or until soft. Add mince, cook, stirring to break up lumps, for 5 mins or until browned. Add cumin and coriander; cook and stir for 30 secs or until fragrant.
Preheat a sandwich press. For each toastie, place a bread base on a flat work surface. Spread with a quarter of the hummus. Top with a quarter each of the mince mixture, haloumi, tomato, beetroot and rocket. Top with remaining bread. Repeat to make 4 in total.
Cook in sandwich press, in batches, for 4 mins or until heated and toasted. Cut in half.
Photo: Rob Shaw/bauersyndication.com.au