Recipe
Lamb & Yoghurt Flatbreads
By Chris Pfitzner, Stirling Variety Meats
- Serves 4
- Prep Time 15 mins
- Cooking Time 10mins
Ingredients
- Serves 4
Method
- Preheat oven to 200°C. Stir together yoghurt and half the feta cheese in a small bowl. Blend mint and parsley to a rough puree. Add olive oil to herb mixture, blend again and season to taste with salt and pepper.
- Combine lamb mince, cumin, and 1 tbsp of the herbed oil, mix well. Spread flatbreads with yoghurt mixture, top with ribbons of zucchini and small dollops of marinated lamb mince. Sprinkle with remaining feta cheese.
- Bake on lined trays, in batches if necessary, for 8 - 10 mins – until base is crisp and lamb is browned. While the flatbreads bake, combine cucumber, tomato, olives, oregano, red wine vinegar and olive oil in a large bowl.
- Drizzle flatbreads with herb dressing and sprinkle with pine nuts. Serve warm, with the salad on the side.
Tips
- Store any remaining herb oil in the fridge, serve with beef or lamb another night.