Prep 25 mins
Cook 10 mins
Fairly easy family meal, healty and depending on the meat used, low fat.
- 1 large red capsicum
- 500 g ground lamb
- 1 egg, lightly beaten
- 1 small onion
- 3 garlic cloves, crushed
- 2 tablespoons pine nuts, chopped
- 1 tablespoon finely chopped of fresh mint
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon ground cumin
- 2 teaspoons chili sauce
- 1 tablespoon olive oil
- 4 turkish rolls or 4 pide bread rolls
- 1 (220 g) dup ready-made hummus
- 100 g baby rocket
- 1 small lebanese cucumber, cut into ribbons
- chili sauce, to serve (optional)
- Cut the capsicum into large pieces, removing the seeds and membrane. Place, skin-side up, under a hot grill untilthe skin blackens and blisters. Cool in a plastic bag, then peel and cut into thick strips.
- Combine the mince, egg, onion, garlic,pine nuts, fresh herbs, cumin and chili sauce in a large bow. Mix with your hands and roll into four even-sized balls. Press the balls into large patties about 9cm in diameter.
- Heat the oil in a large frying pan and cok the patties over medium heat for 6 minutes each side, or until well browned and cooked through, then drain on paper towels.
- Halve the rolls and toast both sides. Spread the cut sides of the rolls with hummus, then lay rocket leaves, roasted capcisum and cucumber ribbons over the base. Place a patty on the salad and top with the other half of the roll. Serve with chili sauce.