Step 1

Preheat oven to 200°C/180°C fan-forced. To prepare the ingredients, dice the tomato, coarsely chop the parsley, cut the lemon into wedges, cut the pumpkin into 5 mm slices, and finely slice the brown onion.

Step 2

Combine the tomato, parsley, a drizzle of olive oil and a squeeze of lemon juice in a small bowl. Season with salt and pepper and set aside.

Step 3

Toss the pumpkin in half of the olive oil. Season with salt and pepper. Place the pumpkin on a lined oven tray and cook for 20 minutes, or until tender. Add the Lebanese bread to the oven in the last 5 minutes to heat through (or alternatively you can wrap them in a dampened tea towel and pop them in the microwave for 30 seconds).

Step 4

Meanwhile, toast the pine nuts in a dry medium frying pan for 1-2 minutes, or until toasted (watch them so they don’t catch and burn). Set aside. Heat the remaining olive oil in the same frying pan. Add the brown onion and cook, stirring, for 3 minutes, or until soft. Add the Mezze lamb mince and cook, breaking up with a wooden spoon, for 5 minutes, or until browned. Season with salt and pepper and reduce heat to medium-low. Cook for a further 10 minutes, or until meat caramelises then toss through the pine nuts.

Step 5

To serve, create a mezze plate by dividing the pumpkin, lamb mince, tomato and parsley salad, and hummus between plates. Use the bread to mop up all the flavours or alternatively roll all of the ingredients up in the bread and enjoy as a wrap.