Greek Lamb Gyros with Haloumi Crumble
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.