Rather than going for boring old sausages again, spice up your barbecue with some North African know how.
Serves 4
Ready in 35 minutes
Per serving:
602kcals
22g fat (8.5g saturated)
51g protein
53g carbs
8.2g sugar
1.8g salt
1. Put the mince into a large bowl. Add the spring onions, paprika and coriander and season well. Mix together using your hands, then shape into 12 mini burgers. Pop on to a large plate, cover and set aside.
2. Preheat a griddle pan over a high heat. Toast the pitta on the griddle until golden on each side, sprinkle with sea salt and set aside to cool. Cook burgers in 2 batches on the hot griddle for about 5 minutes, turning once, until golden all over yet a little pink in the middle. Set aside.
3. Divide the tomatoes and shallots between 4 plates and season. Thread 3 burgers on to a wooden skewer and rest 1 on each tomato salad. Serve with a generous dollop of houmous, a toasted pitta and a few mint leaves scattered over.
© delicious. magazine
This can take a soft, juicy red or a full-flavoured Czech lager.
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