2 tablespoons olive oil
1 onion, halved, thinly sliced
2 cloves garlic, crushed
500g beef mince
3 teaspoons ground cumin
2 tablespoons lemon juice
1/3 cup pine nuts, toasted
200g tub eggplant dip
4 large Lebanese bread rounds
360g bought tabouli (3 cups), to serve
Chilli sauce, to serve
Heat oil in a large, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring for 3 minutes or until soft. Increase heat to high.
Add mince and cumin to pan. Cook, stirring to breaking up mince for about 5 minutes, or until browned and cooked through. Remove from the heat. Stir in juice and nuts. Season with salt and pepper.
Spread dip evenly over bread rounds. Divide beef then tabouli evenly down the centre, Drizzle with chilli sauce. Roll up to serve.
TIP! Tabouli is available from the deli section of major supermarkets. If you prefer, shred lettuce and combine with finely chopped tomatoes, spring onions and mint. Toss with lemon juice and olive oil.