Herbed Lamb or Quorn Sauté over Macadamia Nut “Hummus”

Serves 8 to 10 as an appetizer, 4 to 6 as a main course

 

FOR THE “HUMMUS”:

• 2 cups macadamia nuts, pine nuts, or a mixture of the two, soaked in water for at least 10 hours
• 3 cloves garlic
• Juice of 1 lemon
• ¼ cup extra-virgin olive oil
• 2 tablespoons tahini
• Salt and pepper, to taste

 

FOR THE LAMB MIXTURE:

• ¼ cup extra-virgin olive oil
• 12 oz ground grass-fed lamb or quorn crumbles, thawed
• 2 shallots, minced
• 1 clove garlic, minced
• 2 peeled crisp green pears, diced
• Zest of 1 lemon
• ¼ cup minced fresh mint
• ¼ cup fresh sage
• ¼ cup minced fresh dill
• ¼ cup minced fresh parsley
• 1 teaspoon ground allspice
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sea salt

 

MAKE THE HUMMUS: Strain the nuts and place in a food processor fitted with an S blade, along with the garlic, lemon, olive oil, and tahini.

Process until smooth, then taste and add salt and pepper to taste. Refrigerate until needed

MAKE THE LAMB MIXTURE: Heat the olive oil in a large skillet over medium-high heat. Add the meat or quorn and shallots and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes.

Add all the remaining ingredients and cook on high heat until the pear is brown and the herbs are very fragrant, 5 minutes.

Taste and adjust the seasoning.

Arrange the “hummus” on a serving plate or bowl, and serve topped with the meat mixture.