CRISPY LAMB KEBAB FLATBREAD

Garlic, fresh chilli, cumin, mixed garden salad & feta cheese

SERVES 2

TOTAL 25 MINUTES

225g self-raising flour, plus

extra for dusting

1 red onion

250g higher-welfare lamb or

veggie mince

4 cloves of garlic

1 teaspoon cumin seeds 1 fresh red chilli

30g feta cheese

50g mixed salad leaves

Pile the flour into a bowl with a pinch of sea salt, add 125ml of water and mix into a dough. Knead on a flour-dusted surface for 2 minutes, then cover and leave to rest. Peel and finely chop the onion, then, in a little bowl, mix one third of it with a pinch of salt and 1 tablespoon of red wine vinegar and leave to quickly pickle. Scrunch the mince into a

HENERGY

FAT

SAT FAT

PROTEIN 30cm non-stick frying pan on a medium heat with ½ a tablespoon of olive oil and cook for 3 minutes, stirring and breaking it up with a spoon. Add the rest of the onion, peel and finely grate in the garlic, add the cumin, and season lightly with salt and add a good pinch of black pepper. Stir well and cook for 3 more minutes, or until getting lightly golden. Meanwhile, roll and stretch the dough out into a 35cm round.

Roughly chop the chilli and stir into the mince with 1 tablespoon of red wine vinegar. Moving swiftly, lift the dough into the pan to cover the mince, using a wooden spoon to push it right into the edges. Cover and cook for 5 minutes, or until puffed up and cooked through. Using oven gloves, pop a board over the pan and confidently but carefully turn out the flatbread. Crumble over the feta, sprinkle over the salad leaves, the pickled red onion and any juices, then roll, slice and enjoy.

HCARBS

SUGARS

SALT

FIBRE