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
  • 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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