Spiced lamb mixture with hummus and tiny sweet bursts of pomegranate arils on flatbread makes a tasty Mediterranean dish. Add a sprinkle of parsley
This recipe is suitable for camping and featured in our Food for Camping cookbook.
1.Heat oil in a large heavy-based frying pan over high heat. Cook onion, lamb, garlic and spices, stirring continuously, for 10 minutes or until lamb is browned. Stir in juice; season to taste.
2.Divide bread and hummus among plates. Top with lamb mixture, pine nuts, parsley and pomegranate seeds.
Lamb mixture can be made a day ahead; reheat in a frying pan before serving.
Pomegranate seeds can be purchased in small tubs in the chilled section of major supermarkets.