Greek Lamb Gy­ros with Haloumi Crum­ble

Super Food Ideas - - IN THIS ISSUE -

MAKES 12 PREP 45 MIN­UTES (PLUS REST­ING)

COOK 30 MIN­UTES YOU’LL NEED 12 SKEW­ERS FOR THIS RECIPE

350g lamb mince 1 small brown onion, grated 1 gar­lic clove, crushed ¹⁄³ cup dried bread­crumbs 1 egg, lightly beaten 1 ta­ble­spoon finely chopped fresh dill 1½ tea­spoons ground pa­prika 2 ta­ble­spoons ex­tra vir­gin olive oil, plus ex­tra, for driz­zling 80g haloumi, crum­bled 200g tub tara­masalata 2 red radishes, trimmed, thinly sliced 1 Le­banese cu­cum­ber, halved, seeded, finely chopped Le­mon wedges and fresh mint sprigs, to serve Flat­bread 1¹⁄³ cups self-rais­ing flour, plus ex­tra, for dust­ing 1 tea­spoon salt 1 tea­spoon bak­ing pow­der 200g tub plain Greek-style yo­ghurt Olive oil spray

1 Make Flat­bread Place flour, salt, bak­ing pow­der and yo­ghurt in a large bowl. Mix un­til a soft dough forms. Turn out onto a lightly floured sur­face. Knead for 1 minute or un­til smooth. Place in a greased bowl. Cover with a clean tea towel. Rest for 20 min­utes. Di­vide into 12 balls. Us­ing a rolling pin, roll out each ball into a 12cm round. Heat a large fry­ing pan over medium-high heat. Spray both sides of 3 flat­breads with oil. Cook for 2 min­utes each side or un­til golden. Trans­fer to a plate. Cover to keep warm. Re­peat with re­main­ing bread and oil, wip­ing pan clean be­tween each batch. 2 Mean­while, com­bine mince, onion, gar­lic, bread­crumbs, egg, dill and pa­prika in a bowl. Sea­son. Roll 2 level ta­ble­spoons of mix­ture into an oval. Re­peat to make 12. Thread 1 oval onto each skewer. Brush with half the oil. 3 Heat a large fry­ing pan over medium heat. Cook skew­ers, turn­ing, for 7 to 8 min­utes or un­til browned and cooked through. Trans­fer to a plate. Cover to keep warm. 4 Wipe pan clean. Add re­main­ing oil. Heat over medium heat. Add haloumi. Cook for 2 min­utes, stir­ring, or un­til golden and crisp. 5 Spread flat­breads with tara­masalata. Top with radish, skew­ers, cu­cum­ber and haloumi. Driz­zle with ex­tra oil. Serve with le­mon wedges and mint. NU­TRI­TION: (per gyro) 1143kj; 16.7g fat; 4.1g sat fat; 11.6g pro­tein; 18.3g carbs; 1.3g fi­bre; 59mg chol; 590mg sodium.

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