TURKISH SPICED-LAMB GOZLEME

SERVES 4 PREP 10 MINS COOK 15 MINS PER SERVE 4025kj COST $$$$$ 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, crushed 500g lamb mince 1 tsp ground cumin 1 tsp smoked paprika ½ tsp ground cinnamon 4 Lebanese flatbreads 1 ½ cups grated mozzarella 280g baby spinach leaves 200g firm fetta, crumbled lemon wedges, to serve GREEK SALAD 2 Lebanese cucumbers, cubed 250g cherry tomatoes, halved 1 eschalot, thinly sliced ½ cup pitted kalamata olives 100g baby cos lettuce ¼ cup bottled Greek dressing

1 In a large non-stick frying pan, heat oil on medium. Saute onion 4 mins until softened. Add garlic and cook 1 min until fragrant. Add mince and cook 8 mins, breaking up lumps with a wooden spoon.

2 Add cumin, paprika, and cinnamon. Season. Cook 1 min, remove from heat and set aside.

3 Split bread horizontally using scissors. Top base with mozzarella, baby spinach, lamb mixture and feta. Top with remaining flatbread and spray both sides with olive oil.

4 Heat a non-stick frying pan on low. Cook gozleme 4 mins each side until cheese has melted and bread is crisp and golden. Remove from pan and set aside, loosely covered with foil. Repeat.

5 GREEK SALAD Combine all ingredients and season to taste.

6 Slice gozleme into wedges and serve with salad and lemon.