Little gem Moroccan-spiced beef parcels with hummus

These tasty treats are perfect for those eating gluten free

  • place PRE 40 minutes
  • place COOK 40 minutes
  • place SERVES 4 - 6
  • printicon

Gently spiced, warm beef and creamy hummus on crunchy lettuce are perfect for light summertime suppers or lunches. No pita needed.

  • In a non-stick frying pan, toast the pine nuts until lightly browned, then remove and place on a plate to cool. Add the 2 tbsp oil, fry the shallots until translucent.
  • Now add the lean minced beef, and stir for about 5 minutes over a medium heat until the meat is browned. Season generously with sea salt, black pepper, garlic granules, ground cinnamon and onion soup powder mix.
  • Continue to cook for a further 5 minutes, then add the honey and chopped fresh coriander.
  • Add the toasted pine nuts cook for a further 5 minutes on a low heat, then leave to cool.
  • To make the dressing, blitz the tahini, 4 tbsp water, lemon juice and chopped coriander with a hand blender or mini food chopper, then season. It should be similar to single cream in texture. Add water if it’s too thick.
  • When you are ready to serve, place some hummus in the base of the baby gem lettuces, then fill with the beef mixture and drizzle a little tahini over the top and sprinkle with chilli flakes. Place any extra beef in a sharing bowl.

30g pine nuts

2 tbsp coconut oil
 (odourless) or olive oil

2 echalion shallots, finely chopped

500g lean minced beef

2 tsp onion soup mix, gluten-free

Sea salt and pepper

Garlic granules

Ground cinnamon

2 tsp acacia honey

1 handful fresh coriander


4 tbsp tahini

2/3 tsp lemon juice

Handful coriander

250g hummus

4/6 baby gem lettuces, separated into leaves, to serve

Chili flakes

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