Ingredients

• *Adapted from the Halifax Herald March 25, 2015 P.D4
• 2 tsp Hojiblanca mild extra virgin olive oil
• 1 small red onion finely diced
• 1 tbsp of our Za’atar spice mix plus more to serve
• 1 tsp salt
• 1/8 tsp black pepper
• ½ lb ground lamb
• 1 pint cherry tomatoes
• 2 tbs olive oil
• 1- 3 tsp of our harissa olive oil plus more for drizzling
• chopped mint, parsley and/or cilantro, to serve
• pita or flatbread to serve

Instructions

1. Heat the oil in skillet over medium-high heat. Cook the onion until soft, about 3 minutes. Add the spices and cook 1 minute until fragrant. Add the lamb stirring to mix in the spices thoroughly. Add the tomatoes. Cook until the lamb is no longer pink and the tomatoes start to pop. Let cool slightly. Combine the olive oil and harissa, adding more if you like it spicy.
2. To serve spread the hummus on a platter. Top with tomato, lamb mixture. Drizzle with harissa oil. Sprinkle with additional za’atar if desired and garnish with herbs. Serve with pita or flatbread.
3. Hummus – use your favourite recipe or purchased hummus