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
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
Method
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.
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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