Lamb Flatbreads
Nutrition per serving
Calories | 631 kcal |
Protein | 28.9 g |
Carbs | 37.7 g |
Fats | 41.7 g |
Saturated Fat | 14.5 g |
Monounsaturated Fat | 18.9 g |
Polyunsaturated Fat | 3.3 g |
Sugars | 7.6 g |
Fiber | 3 g |
Sodium | 569 mg |
Ingredients
Onion | |
Garlic | |
Tomatoes, Vine Ripened (on the Vine) | |
Green Olives | |
Romaine Lettuce | |
Fresh Mint Leaves | |
Parsley | |
Lamb, ground | |
Cumin Powder | |
Fresh Coriander | |
Flat Bread | |
Yogurt (whole milk) | |
Olive Oil |
Preparations
1. Preheat grill to high.
1. Preheat grill to high.
2. Peel and finely chop onion and garlic.
3. Chop tomato into 1cm pieces.
4. Chop the olives into 4.
5. Shred the lettuce.
6. Chop the mint and parsley.
Cooking Instructions
1. Cook the onion in ½ a tbsp of oil in a frying pan over medium heat for 2 minutes before adding the garlic and cooking for a further minute.
1. Cook the onion in ½ a tbsp of oil in a frying pan over medium heat for 2 minutes before adding the garlic and cooking for a further minute.
2. Turn heat to high, add the mince, cumin, coriander, a pinch of salt and pepper and break up the mince using a wooden spoon. Cook for 3-4 minutes until browned. Add the olives and cook for a further minute.
3. Place the flatbread on a baking tray and layer the mince on top and then place the tomatoes on top. Place under grill for about 4 minutes.
4. Meanwhile, in a small bowl, combine the natural yoghurt with a pinch of salt and pepper.
5. Remove flat bread from the grill, sprinkle over the lettuce, mint and parsley.
6. Serve with the yoghurt dressing over the top.