Merguez Meatballs with Hummus

1. Scoop sausage into 28 g portions using #30 scoop. Roll into balls and place in a storage container in a single layer. Cover and refrigerate until needed.

To prepare à la carte:

1. Place five meatballs on an oiled baking pan. Place in a 177°C oven for 15-20 minutes or until cooked through.

2. Cut pita bread into triangles.

3. Place 7 g arugula at the top center of serving plate. Shingle pita triangles on the left and right side of the plate.

4. Spread 113 g of hummus out in a circle just off center of the plate. Spoon 56 g of feta labneh onto the center of the hummus. Place 1 Tbsp of Roma tomatoes on top of the labneh.