DONNA HAY’S

20-MINUTE DINNERS

Cheat’s spicy beef, courgette & cheese flatbreads

SERVES 4

1 tbsp extra virgin olive oil

800g beef mince

1 onion, finely chopped

2 cloves garlic, crushed

2 tsp ras el hanout

½ tsp dried chilli flakes sea salt and cracked black pepper

4 large flatbreads (see tips)

40g toasted pine nuts, chopped, plus extra to serve

2 courgettes, grated

200g grated cheese (see tips)

1 long green chilli, thinly sliced baby basil leaves and lemon wedges, to serve

Heat the oil in a large nonstick frying pan over high heat. Add the beef, onion, garlic, ras el hanout, dried chilli, salt and pepper and cook for 6 minutes, breaking up any lumps with a wooden spoon. Divide the beef between the flatbreads, placing in the middle of each and leaving a 10cm border. Sprinkle with the pine nuts, courgettes and cheese and fold over the edges to enclose. Wipe out the pan with paper towel and place over medium heat. Cook each flatbread, one at a time, for 3 minutes each side or until golden and the cheese has melted. Cut into pieces and sprinkle with the extra pine nuts, fresh chilli, basil and pepper. Serve with lemon wedges.

TIPS You can use any flatbread you want – we like to use store-bought roti. Try a good melting cheese such as gouda, havarti – a Danish cheese – (if you can find it) or even a mild cheddar.