Butternut squash houmous with crisp lamb & pomegranate parsley salad

Name: Butternut squash houmous with crisp lamb & pomegranate parsley salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 260 g pack 4 lamb & mint kebabs; 300 g pack No.1 Houmous with Roasted Butternut & Dukkah; Extra virgin olive oil, to serve; 1 pack 2 hand-stretched flatbreads

Transform creamy houmous into a summer feast with this recipe from Charmaine Katz. Top with our juicy lamb kebabs, perfectly seasoned and ready to sizzle. Just add warm flatbreads for all the mopping. @char.maincourse

0 out of 5 stars(0) Rate this recipe

Serves2
CourseStarter
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

260g pack 4 lamb & mint kebabs
300g pack No.1 Houmous with Roasted Butternut & Dukkah
Extra virgin olive oil, to serve
1 pack 2 hand-stretched flatbreads

For the salad

½ x 90g pack pomegranate
½ x 25g pack flat leaf parsley, leaves only, roughly chopped
¼ red onion, finely diced
½ lemon, juice, more to taste
1 tbsp olive oil, more to taste
¼ tsp salt

Make the salad. Add the pomegranate seeds, most of the parsley leaves and the red onion to a small bowl, then season with the lemon juice, oil and salt. Taste and add more seasoning if needed.
Warm a medium frying pan over a medium-high heat. Break the meat off the skewers into the hot pan, then flatten and spread out for even cooking. Don’t touch the lamb for 2 minutes or so, letting it caramelise and crisp up. Stir to finish cooking on the other side for about 2 minutes, until the meat is charred and cooked through with no pink meat remaining. Season with a pinch of sea salt.
Spread the houmous in the middle of a large plate, and use the back of a spoon to make a dent for the toppings. Top with the charred lamb, then the pomegranate and parsley salad. Add a few more whole parsley leaves, then drizzle some extra virgin olive oil over the dip and around the plate. Serve with the warmed flatbreads.