LAMB, SWEET POTATO AND HUMMUS FLATBREADS
A fabulous range of flavours top these flatbreads – the sweetness of the kumara (sweet potato), garlicky hummus, spicy chilli sauce and rich lamb. Of course, any sort of leftover meat can be used for this recipe – roast pork or beef would work just as well. Omit the meat for a vegetarian option that’s still very tasty and satisfying.
4 large flatbreads
2 tbsp olive oil
2 cups leftover roast meat – slow-cooked lamb is fabulous but any other meat will work
1 large orange kumara (sweet potato) julienned
1 eggplant, cut lengthwise
1 cup hummus
Preheat your grill to 220C and line a small tray with baking paper.
Brush the eggplant slices with oil and grill until the flesh is soft. Remove from the skin and chop into chunks.
Toss the julienned kumara (sweet potato) in a little olive oil and season with salt and pepper. Cook gently in a pan until it is golden brown.
Shred the meat.
Cook the flatbreads for a couple of minutes in a hot pan until they become slightly golden and softened. Top with 2 tablespoonsful of hummus. Top with the meat, a good handful of kumara and eggplant chunks. Add some hot chilli sauce, a good grind of black pepper and sprinkle with coriander leaves.