Description

Eat Curious Dehydrated Mince is served on a perfectly baked flatbread and topped with a vibrant medley of sumac red onion, peppers, fresh parsley and a squeeze of lemon!

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Rehydrate Eat Curious Dehydrated Mince: Spread Eat Curious Dehydrated Mince evenly in a gastronorm tray. Soak in 750ml water (or stock for extra flavour) for at least 30 minutes.

2. Cook peppers: In a pan, cook chopped peppers, spices, and tomato paste.

3. Cook rehydrated mince: Add in the rehydrated mince, tomatoes and cook until all ingredients are tender.

4. Make sumac onions: In a bowl, combine the sliced red onions with sumac, olive oil, and a pinch of salt.

5. Assemble flatbreads: Warm flatbreads according to package instructions. Spread the mince mixture over the flatbread. Top with the red onion sumac mix, fresh parsley, a lemon wedge, and sprinkle with vegan feta.