INGREDIENTS

250g lamb mince {ask your butcher to mince lamb rump or leg} 6-8 semi- soft sundried tomatoes (finely chopped) 1 clove garlic (finely chopped) 1/2 tsp finely grated lemon zest 2 tsp olive oil 1 tbsp finely chopped Italian parsley leaves 1 tsp finely chopped savory leaves (or thyme leaves)

3/4 tsp flaky sea salt 1/4 tsp freshly ground black pepper olive oil for shallow frying 6 Barbecued Flatbread Carrot Sesame Salad Spiced Yoghurt

METHOD

· Line a tray with plastic wrap.

· Into a bowl place mince, sundried tomatoes, garlic, lemon zest, oil, parsley, savory, salt and pepper. Mix together, preferably with your hands.

· Divide mixture into 12 even portions and roll into neat oval shapes. Place on prepared tray. If you wish cover and refrigerate overnight.

· To cook: Into a heavy-based frypan set over a medium heat pour enough oil so that it comes 1cm up the sides of pan. When oil is hot add some of the meatballs. Do not crowd the pan. Cook on all sides until brown and cooked in the centre.

· Remove from heat and drain on paper towels. Season and if you wish place on skewers, two per skewer.

· To serve: Encourage diners to take a flatbread, place spoonful of Carrot Sesame Salad into the centre, top with two meatballs and drizzle with Spiced Yoghurt.

Barbecued Flatbread (makes 8 wraps) INGREDIENTS

 

pinch sugar 1 tsp dried yeast granules

250g flour 1/4 tsp salt 1 ½ tsp cumin seed {lightly toasted and crushed} 2 tsp olive oil

METHOD

· Place 50ml tepid water into a small bowl, add sugar, and stir to dissolve. Sprinkle yeast over water and leave in a warm place for 10 minutes or until mixture is frothy.

· Sift flour and salt into a bowl. Make a well in the centre, pour in the yeast mixture and mix until combined. If you wish use an electric mixer fitted with a dough hook.

· Add 100ml tepid water, cumin seeds and oil and knead for 8-10 minutes until dough is soft but not wet.

· Rub base of a bowl with a little additional olive oil. Roll dough around in bowl to grease it all over. Leave dough in bowl.

· Cover with a damp cloth, or plastic wrap, and leave in a warm room for 1½-2 hours until doubled in size.

· Punch the dough down and knead again for a few minutes. Divide dough into eight balls.

· Using a rolling pin, roll out each ball into an oval, approximately 2mm thick, 23 cm long and 12cm wide. The edges do not need to be perfect.

· Lightly dust one or two baking trays with additional flour. Place ovals onto trays and prove for 10-15 minutes.

 

· Using a pastry brush, brush off excess flour.

 

· Preheat barbecue flat plate or grill plate until hot.

· Place wraps on heated barbecue or grill plate and cook 1-1 ½ minutes each side or until cooked through and just beginning to colour.

 

· Loosely wrap flatbreads in clean tea towels to keep fresh. Use as soon as possible or cool and freeze until required. Thaw flatbreads at room temperature and refresh on pre heated barbecue plate.

 

 

Carrot Sesame Seed Salad

(serves 6- 8)

INGREDIENTS

4 teaspoons sesame oil 4 teaspoons olive oil 3 tablespoons lemon juice 1/2 teaspoon flaky sea salt 1/8 teaspoon freshly ground black pepper

1/4 cup currants 2-3 medium to large carrots (peeled and grated) 1 ½ tablespoons sesame seeds ( lightly toasted) 2 tablespoons sliced mint leaves

METHOD

· Into a bowl place sesame oil, olive oil, lemon juice, salt and pepper and whisk to combine. Add currants, stir together and leave to sit for 30 minutes.

· Add carrots, sesame seeds and mint. Toss to combine. Best eaten on the day it is made.

Spiced Yoghurt

(To serve 6 – 8)

INGREDIENTS

1 cup Greek- style yoghurt 1/2 tsp ground cumin 1 tablespoon sliced mint leaves

1 tablespoon finely chopped Italian parsley 1/4 teaspoon flaky sea salt 1/8 teaspoon freshly ground black pepper

METHOD

· Place yoghurt in a bowl with cumin, mint, parsley, salt and pepper and mix together.

· Eat immediately, or for even better flavour leave in refrigerator for at least one day.