Prep
10 mins

Cooking Time

Cooking
15 mins

Serves 4

Baby Leaf & Rocket

Ingredients

Serves: 4

  •  Florette Baby Leaf & Rocket salad​
  • 1 tbsp olive oil, plus 4tsp for the flatbreads​
  • 500g lamb mince, preferably lean​
  • 2 cloves garlic, finely chopped (plus 1 clove for the yoghurt sauce, crushed)​
  • 2 tbsp tomato purée​
  • 1½ tsp cumin powder​
  • ½ tsp paprika​
  • ½ tsp ground cinnamon​
  • 1 red onion, finely sliced into half moons​
  • 16 cherry tomatoes, diced​
  • ¼ tsp sea salt​
  • 1 lime, juice​
  • 80ml natural yoghurt​
  • 40ml tahini​
  • 4 flatbreads​
  • 1 red pepper, finely diced​

Optional ​

  • 3 tbsp chilli sauce, to serve​
  • 4 pickled green chillies, to serve

Method

  1. Preheat oven to 220°C/200°C fan/gas 7. Heat the oil in a large frying pan over a medium heat. Cook the mince in two halves: add 1 chopped garlic clove and cook until golden, add half the minced lamb, fry for 4-5 mins, until just cooked through. Remove and set aside then repeat with the other garlic clove and the rest of the mince.​
  2. Add the first half of the mince again then add the tomato paste and spices.​
  3. ​Meanwhile, make the topping by mixing together the red onion, cherry tomatoes, salt and lime. Set aside.​
  4. For the yoghurt sauce, mix together the yoghurt and tahini with 3tbsp water to loosen. Set aside.​
  5. ​Lay the flatbreads on a baking tray, drizzle 1tsp olive oil over each flatbread, divide the lamb mixture between them and sprinkle over the red pepper. Bake for 5 mins.​
  6. Remove the pizzas from the oven. Serve the pizzas, letting everyone add their own handful of salad,  yoghurt sauce and toppings at the table.
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