Turkish lamb flat bread

Name: Turkish lamb flat bread
Cook time: 15 min
Yield: 4

with hummus, feta and toasted walnuts

Ready in around 15 mins

RECIPE FACT:

The earliest mention of hummus dates back to the 13th century in Cairo where cookbooks with hummus recipes were published.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 180°C (fan bake)
1. TO PREPARE THE VEGETABLES:

Cut the roast capsicum into ½ cm slices. Trim the ends off the courgette then make ribbons by pulling a peeler the full length along the courgette, rotating the courgette after each peel.
2. TO HEAT UP THE GARLIC FLATBREAD:

Remove the garlic flatbread from their packaging. Place on a baking tray lined with baking paper and warm in the preheated oven for 3 mins, turn over and bake for further 3 mins.
3. TO COOK THE TURKISH LAMB:

Heat a drizzle of oil in a large non-stick frying pan over a medium heat. When the pan is hot add the Turkish lamb mince and cook for 4-5 mins using a wooden spoon to break up any larger pieces of lamb. Add the capsicum and cook for a further 1-2 mins. Pour in the Turkish tomato sauce and bring to a simmer. Add the courgette ribbons and season with salt and pepper. Remove from the heat and toss to combine.
TO SERVE:

Lay the garlic flatbread onto a plate, top with hummus and spread evenly onto the base. Top the hummus with baby spinach, then spoon over Turkish lamb. Crumble over feta and sprinkle over toasted walnuts.