Lebanese Style Flatbread

Lebanese Style Flatbread

with Salsa and Gem Salad

Read more

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.


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

Preparation Time20 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


1 pack(s)


200 grams

Lamb Mince

1 pot(s)

Shawarma Spice Mix

1 sachet

Tomato Puree

1 sachet

Beef Stock Powder

2 unit(s)


(ContainsGluten, Milk)

1 sachet

Red Wine Vinegar


1 unit(s)

Baby Gem Lettuce

75 grams

Natural Yoghurt


1 pot(s)

Zahtar Spice

1 tbsp

Olive Oil for the dressing

Not included in your delivery

100 milliliter(s)


½ tsp

Sugar for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3006 kJ
Energy (kcal)719 kcal
Fat26.0 g
of which saturates8.0 g
Carbohydrate75 g
of which sugars9.0 g
Dietary Fiber4 g
Protein39 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
download icondownload icon

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!