Mini Lebanese Beef Meatball & Salad Wraps with Hummus Dressing

Step 1

Slice the Roma tomato into 2 cm chunks. Slice the cucumber into 0.5 cm half-moons. Roughly chop the parsley. Juice the lemon.

Step 2

In a medium bowl, combine the Roma tomato, cucumber, parsley, salt (for the tabbouleh), 1 tbs of lemon juice and a good drizzle of olive oil. Tip: Feel free to leave some tomato and cucumber plain for the kids. Tip: Taste and add more lemon juice if you like! Season with a pinch of pepper, toss to coat and set aside.

Step 3

Peel and crush the garlic. In a large bowl, add the beef mince, garlic, sesame seeds, salt (for the meatballs), egg, fine breadcrumbs (use suggested amount) and Middle Eastern spice blend. Season with pepper and mix well to combine. Take 1 tbs of the mixture and shape into a meatball. Set aside on a plate and repeat the process with the remaining mixture. TIP: You should get 5-6 meatballs per person.

Step 4

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the meatballs to the pan and cook, turning regularly, for 8-10 minutes, or until browned and cooked through.

Step 5

While the meatballs are cooking, combine the hummus and water (check ingredients list for the amount) in a small bowl. Season to taste with salt and pepper and mix well. Finely slice the cos lettuce. Heat the pita pockets in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.

Step 6

Top the pita with the cos lettuce, salad, mini Lebanese beef meatballs and a dollop of the hummus dressing.