Meatball and roasted vegie wrap
Serves 4
Preparation time:
 20 minutes
Cooking time: 30 minutes

500g lean beef mince
1 tsp chilli flakes
2 garlic cloves, chopped
1 tsp fresh thyme
1 tub hummus
4 wholemeal flat breads
1 red capsicum
1 small eggplant
1 zucchini
1 red onion
1 tsp fresh rosemary, chopped
2 tbsp olive oil
100g rocket
4 tbsp parsley


1. Pre-heat oven to 180C.

2. Cut all the vegetables into thick slices. Toss them with 1 tbsp olive oil and the chopped rosemary. Place on a baking tray lined with baking paper and cook in oven for 15-20 minutes.

3. Place the mince in a bowl and season with thyme, garlic and chilli flakes. Shape into little meatballs. Heat a frypan to medium with 1 tbsp olive oil and cook the meatballs for 5 minutes, turning often until golden brown and cooked through.

4. Warm the flat breads in aluminium foil in the oven for a few minutes. Spread each wrap with 2 tbsp hummus; arrange roasted vegetables on top and then the meatballs. Garnish with parsley and rocket, wrap and cut in half to serve.

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