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Lebanese Quorn Flatbread with Beet Hummus

Smoky Middle-eastern Quorn served in a kiln fired flatbread on a bed of beetroot hummus with pickled cucumber.

Serves 10
50 mins


  • 350g Quorn Mince
  • 10g fresh coriander
  • 10g fresh mint
  • 2 tsp vegetable oil
  • 200g red onions, peeled and diced
  • 2 tsp garlic puree
  • 2 tsp smoked chilli puree
  • 1 tsp ras el hanout spice
  • 1⁄2 tsp coriander seeds
  • 25g tomato puree
  • 200ml vegetable stock
  • 70g tinned chickpeas
  • 1⁄4 tsp dried oregano
  • Seasoning
  • 10 kiln fired flatbreads


  • 1kg pre-cooked beetroot
  • 500g hummus


  • 400g cucumber
  • 500ml white wine vinegar
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp turmeric
  • Seasoning
  • 80g caster sugar
  • 15g dill


  • 1 red chilli, finely sliced
  • 2 tsp nigella seeds

Made with Quorn Mince

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