|Burghul||6 Ounce (1 Cup / 185 Gram, Cracked Wheat)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Lean minced lamb||1 Pound (500 Gram)|
|Chopped fresh mint||1 Tablespoon|
|Dried mixed herbs||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|For tomato and hummus topping|
|Hummus||7 Ounce (3/4 Cup / 220 Gram)|
|Tomatoes||2 , sliced|
|Spinach leaves||8 , blanched and chopped|
|Pine nuts||3 Tablespoon|
|Grated low fat cheddar cheese||4 Tablespoon|
1. Place burghul (cracked wheat) in a bowl. Pour over 2 cups / 500 ml/16 fl oz hot water and soak for 10-15 minutes. Drain burghul (cracked wheat) and set aside.
2. Place onion and garlic in a nonstick frying pan over a medium heat and cook, stirring, for 3 minutes or until onion is soft. Add onion mixture, lamb, mint, mixed herbs, chilli powder and lemon juice to burghul (cracked wheat) and mix to combine.
3. Press meat mixture into a 30 cm/12 in pizza tray and bake for 20 minutes or until base is firm. Drain off any juices.
4. To make topping, spread meat base with hummus then top with tomato slices and spinach. Sprinkle with pine nuts and cheese and cook under a preheated hot grill for 3-4 minutes or until cheese melts.