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Herbed Lamb or Quorn Sauté over Macadamia Nut “Hummus”

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



  • 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



  • 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.