We love good Flatbread with Salsa and Gem Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Shawarma Spice Mix
Beef Stock Powder
Baby Plum Tomatoes
Baby Gem Lettuce
Preheat the oven to 200°C Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve. Pop half the chickpeas in a bowl and roughly mash until broken up. Set aside for later.
Heat a frying pan on high heat (no oil). When hot, add the lamb mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: The mince is cooked when browned all over. Reduce to medium heat and add the shawarma seasoning mix, garlic and tomato puree. Stir and cook for 1-2 mins. Add the water (see ingredients for amount), whole and mashed chickpeas and beef stock powder. Mix to combine and allow to simmer for 4-5 mins until thick and saucy.
Pop the chapatis on a baking tray and top each with equal servings of lamb mix. Bake in the oven for 5-6 minutes.
Meanwhile, quarter the baby plum tomatoes. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Mix half the tomato with the all the baby gem in a bowl. Drizzle both with olive oil and season with salt and pepper
Trim the spring onions then slice thinly. Mix the remaining tomato with the spring onion Drizzle with olive oil and season with salt and pepper. This is your salsa.
Once the lamb flatbread is out the oven, serve on plates and top with the salsa Serve with the tomato and gem salad on the side Enjoy!