Meze spread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tsp olive oil
- 16-20 mini lamb or beef meatballs
- 1 tsp honey
- 4 flatbreadsor pittas
- 200g hummus
- 50g pomegranate seeds
- small bunch of mintleaves picked
- ½ tsp sumac(optional)
- 2 tsp extra virgin olive oil
To serve (optional)
- olives
- tzatziki
- falafels
- chopped fetaor fried halloumi
- grated carrot
- chopped tomatoes
- sliced or crinkle-cut cucumber
- lemonwedges
Nutrition: Per serving
- kcal521
- fat24g
- saturates4g
- carbs49g
- sugars6g
- fibre5g
- protein24g
- salt1.7g
Method
step 1
Heat the olive oil in a frying pan over a medium heat, then cook the meatballs, shaking the pan from time to time, until browned and cooked through, about 12-15 mins. Drizzle over the honey and shake the pan until well coated.
step 2
Warm the flatbreads or pittas, then spread over the hummus. Arrange the sticky meatballs on top, scatter with pomegranate seeds, mint leaves and sumac, if using. Drizzle over the extra virgin olive oil. Serve with your chosen accompaniments, including lemon wedges for squeezing over.
