Lamb ‘Pizza’ with Radish and Pomegranate Salsa
Ingredients
250 g of lean lamb mince
1 tsp of sweet paprika
1 tsp of ground cumin
0.5 onion, finely sliced
2 garlic clove, crushed, 1 for pizza, 1 for yoghurt
2 heaped tbsp of chopped flat-leaf parsley
4 tortillas
10 radishes, finely sliced
2 tbsp of chopped dill, plus extra to garnish
0.5 cucumber, diced
2 spring onions, finely sliced
2 tomatoes, diced
50 g of pomegranate seeds
0.5 lemon, juiced, plus extra for yoghurt
0.5 tsp of sumac
2 tbsp of olive oil
100 g of greek yoghurt
2 tbsp of dried mint
4 servings
Calories~475 kcal
Protein~23 g
Carbs~48 g
Fat~23 g
Fiber~8 g
Sugar~9 g
Total recipe
Calories~1,900 kcal
Protein~90 g
Carbs~190 g
Fat~90 g
Fiber~30 g
Sugar~35 g
Method
Step 1
Preheat the grill to medium. In a mixing bowl, combine the mince, spices, onion, garlic, parsley and some seasoning. Place the tortillas on a baking tray; spread a quarter of the meat mixture on each, in a thin layer. Cook under the grill for 5 mins until the meat is browned and starting to crisp.
Step 2
Meanwhile, make the salsa. Place all the ingredients in a bowl, season and stir everything together.
Step 3
Mix the yoghurt with the mint, garlic, some salt and a squeeze of lemon juice.
Step 4
Pile some salsa and minted yoghurt onto the hot cooked tortillas; serve with lemon wedges and extra chopped dill.
