To Prep


To Cook








( Members)

Lamb and tabouli open wraps with roasted garlic hommus

  • 90g (1/2 cup) cracked wheat
  • 1 tomato, seeded, finely chopped
  • 1 cucumber, seeded, finely chopped
  • 1 avocado, finely chopped
  • 2 spring onions (shallots), thinly sliced
  • 1 cup chopped fresh continental parsley
  • 1/4 cup chopped fresh mint
  • 1 tbs olive oil
  • 1 tsp Moroccan seasoning
  • 2 (about 400g) lamb boneless loin (backstraps)
  • 4 pieces Lebanese bread
  • 200g roasted garlic hommus
    • Method
    • Notes
    1. Step 1

      Prepare the cracked wheat following packet directions. Drain and transfer to a large bowl. Add the tomato, cucumber, avocado, spring onion, parsley and mint. Gently toss to combine. Season.

    2. Step 2

      Meanwhile, preheat a grill on high. Combine half the oil and Moroccan seasoning in bowl. Add the lamb and turn to coat. Heat a large non-stick frying pan over medium-high heat. Spray the pan with oil. Cook the lamb for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 3 minutes to rest. Thinly slice the lamb.

    3. Step 3

      Brush one side of a piece of bread with a little remaining oil. Cook under the grill for 1 minute or until lightly toasted. Spread with one-quarter of the hommus. Top with one-quarter of the tabouli and one-quarter of the lamb. Repeat with the remaining oil, bread, hommus, tabouli and lamb.

    To serve these as canapeĢs, slice into wedges and serve on a platter for guests to nibble on.