Crispy Beef and Houmous Flatbread

Ingredients

Serves 1

½ tsp olive oil
150g 5% fat beef mince
2 cloves garlic, peeled and crushed
½ tsp ground cumin
½ tsp smoked paprika
½ tsp ground cinnamon
100g tinned chickpeas, drained
Squeeze lemon juice
1 pinch salt
1 wholewheat flatbread or wrap
1 tbsp yoghurt, such as Greek, natural, soya
1 tsp harissa paste
35g pomegranate seeds
Small bunch parsley, leaves chopped
Simple green salad, to serve

Method

Heat the oil in a frying pan, add the beef and half of the garlic and fry over a high heat for 5 minutes; use a wooden spoon to break the beef up into small pieces as it fries. Turn the heat down, add the spices and continue to fry for 5 minutes, stirring regularly until the beef is crisp.

Meanwhile tip the chickpeas into a bowl with a splash of water and heat in the microwave for a couple of minutes. Tip into a food processor with the remaining garlic, lemon juice and a pinch of salt and bend until smooth. Add a little extra water or lemon juice to the houmous if needed.

Warm the flatbread in the toaster or under the grill then spread with the houmous. Pile the beef on top then mix together the yoghurt and harissa and drizzle over the top. Scatter over the pomegranate seeds and parsley and serve with a simple green salad.