Lebanese Style Flatbread

Name: Lebanese Style Flatbread with Salsa and Gem Salad
Total time: 20 min
Yield: 2
Cuisine: Lebanese
Ingredients: 1 Shawarma Spice Mix; 12 Red Wine Vinegar; 1 Beef Stock Powder; 1 Baby Gem Lettuce; 200 Lamb Mince; 1 Chickpeas; 30 Tomato Puree; 2 Garlic Clove**; 75 Low Fat Natural Yoghurt; 2 Plain Naans; 1 Za'atar; 1 Olive Oil for the Dressing; ½ Sugar for the Dressing; 100 Water

with Salsa and Gem Salad

Recipe Development TeamPublished on October 01, 2020

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Looking for a tasty midweek dinner option? Try cooking up our Lebanese Flatbread with Salsa & Salad in just 10 minutes for a balanced and tasty meal.

Tags:

Rapid

•Spicy

Allergens:

Sulphites

•Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

Shawarma Spice Mix

Red Wine Vinegar

(Contains: Sulphites)

Beef Stock Powder

Baby Gem Lettuce

200

Lamb Mince

Chickpeas

Tomato Puree

Garlic Clove**

Low Fat Natural Yoghurt

(Contains: Milk)

Plain Naans

(Contains: Milk, Cereals containing gluten)

Za'atar

Not included in your delivery

Olive Oil for the Dressing

Sugar for the Dressing

100

Water

Nutritional information

Energy (kcal)722 kcal

Energy (kJ)3021 kJ

Fat26 g

of which saturates8 g

Carbohydrate76 g

of which sugars10 g

Protein39 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

a) Preheat the oven to 200°C. b) Peel and grate the garlic (or use a garlic press). c) Drain and rinse the chickpeas in a sieve. d) Pop half the chickpeas in a bowl and roughly mash with back of a fork until broken up. Set aside for later.

a) 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 it is no longer pink in the middle. b) Reduce to medium heat and add the shawarma seasoning mix, garlic and tomato puree. Stir and cook for 1-2 mins.

a) Add the water (see ingredients for amount), to the pan with the lamb along with the whole and mashed chickpeas and beef stock powder. b) Mix to combine, bring to the boil and allow to simmer until thickened, 4-5 mins.

a) Pop the naans on a baking tray and top each with equal servings of lamb mix. b) Bake in the oven for 5-6 mins.

a) Meanwhile, pop the vinegar, olive oil and sugar (see ingredients for amounts) into a bowl. Season with salt and pepper and mix together. b) Trim the root from the baby gem lettuce.c) Add the baby gem to the bowl with the dressing and toss together.

a) Once the lamb flatbread is out the oven, serve on plates, drizzle over the yoghurt and sprinkle over the zaahtar. b) Serve with the baby gem salad on the side. Enjoy!