Middle Eastern Lamb 'Pizza'
with Chopped Salad and DIY Toum Sauce
This Middle Eastern lamb pizza hits all the flavour notes. Crunchy, spicy and savoury all paired with a bright and refreshing salad. Time to dig in!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
2 unit
Pita Bread
(Contains Wheat)
50 g
Shallot
28 g
Pine Nuts
(Contains Tree nuts)
1 tbsp
Middle Eastern Seasoning
200 g
Green Bell Pepper
6 g
Garlic
1 unit
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
2 tbsp
Tomato Paste
160 g
Tomato
7 g
Parsley
Not included in your delivery
½ tsp
Sugar*
4 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 425°F (to toast pitas and pine nuts). Start prep when your oven comes up to temp! In Step 1, adding garlic to lemon juice before making your DIY toum sauce will help mellow strong flavour of garlic! In Step 1, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!
Wash and dry all produce.* Cut tomatoes and cucumbers into 1/4-inch pieces. Juice half the lemon (1 lemon for 4 ppl), then cut remaining lemon into wedges. Roughly chop parsley. Peel, then finely chop the shallot(s). Peel, then mince or grate the garlic. In a small bowl, stir together 1/2 tsp garlic and 1 tsp lemon juice (dbl for 4 ppl). (NOTE: Reference the garlic guide in the Start Strong.) Set aside.
Heat a large non-stick pan over medium-high. When pan is hot, add 2 tbsp oil (dbl for 4 ppl), then lamb and half the shallot. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Add spice blend, tomato paste and remaining garlic. Cook until fragrant, 1-2 min. Season with salt and pepper.
Meanwhile, on one side of a baking sheet, arrange the pitas and brush each with 1 tsp oil. Add the pine nuts to the other side of the same baking sheet. Toast in the middle of the oven, until the pine nuts are golden-brown and the pitas are warmed through, 4-5 min. (NOTE: Use two baking sheets for 4 ppl. One for the pitas and one for the pine nuts.)
Meanwhile, whisk the mayo into the small bowl (from Step 1) containing the garlic and lemon juice.
In a medium bowl, whisk together 1 tbsp lemon juice (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Add the tomatoes, cucumbers, remaining shallot and half the parsley. Season with salt and pepper. Set aside.
Top pitas with lamb mixture, then sprinkle with pine nuts and remaining parsley. Drizzle with the garlic toum and cut pitas into wedges. Divide pitas and salad between plates. Squeeze over a lemon wedge, if desired.
