Turkish-Style Lamb Flatbreads
with Chopped Salad and Garlic Aioli Drizzle
Taking some cues from the traditional Turkish 'pide', we present to you our Turkish-style flatbread! This dish is a cousin of the pizza that we all know and love, but with a few twists! The spiced lamb filling is baked on our flatbreads and served with a refreshing chopped salad and the fan-favourite topper: aioli!
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
56 g
Yellow Onion
1 unit
Garlic, cloves
1 tbsp
Turkish Spice Blend
(Contains Sulphites)
2 unit
Flatbread
(Contains Wheat)
½ cup
Marinara Sauce
160 g
Tomato
56 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
66 g
Mini Cucumber
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Cut cucumbers into 1/4-inch slices. Cut tomatoes into 1/4-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then lamb, onions and half the garlic. Season with Turkish Spice Blend, salt and pepper. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.**Carefully drain any excess fat from the pan. Add marinara sauce. Stir to combine.
Meanwhile, arrange flatbreads on a parchment-lined baking sheet (NOTE: For 4 ppl, use 2 parchment-lined baking sheets).Toast in the middle of the oven until lightly toasted, 4-5 min. Carefully remove toasted flatbreads from the oven. Using a slotted spoon, spread lamb filling over toasted flatbreads. Return flatbreads to the middle of the oven until golden-brown and slightly crispy, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, combine half the vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach, cucumbers and half the tomatoes. Season with salt and pepper, then toss to combine. Add mayo, remaining garlic, remaining vinegar and 1/4 tsp sugar (dbl for 4 ppl). Stir to combine.
Cut flatbreads into quarters. Divide flatbreads and salad between plates. Top flatbreads with remaining tomatoes. Drizzle garlic aioli over top.
