Lamb Lahmacun Pita and Tomato Salad

Nutrition per serve

Ingredients

• 1pcs red onion
• 1clove garlic
• 5g ground sumac
• 250g lamb mince
• 10g Turkish seasoning
• 50g tomato paste
• 4pcs souvlaki pita breads
• 2pcs tomato
• 50g mixed salad leaves
• 50g yoghurt ranch dressing
• 15ml red wine vinegar
• 5ml honey
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Thinly slice half the onion into rounds, then separate into rings. Finely chop the remaining onion. Crush or finely chop the garlic.
2. Step 2 — Pickle onion
   Combine ½ tsp sumac, 2 tsp red wine vinegar and 1 tsp honey in a bowl. Add the sliced onion and toss to coat. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Make lamb topping
   Using hands, combine the lamb mince, Turkish seasoning, tomato paste, chopped onion, garlic and ½ tsp sumac* in a large bowl. Season with salt and pepper.
4. Step 4 — Bake pita
   Put 2 pita* on the lined tray and spread with the lamb topping. Bake the pita for 12 mins or until golden and crisp (see cooking tip).
5. Step 5 — Make tomato salad
   Meanwhile, cut the tomatoes into thin wedges. Combine 2 tsp red wine vinegar and 2 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add the tomato and salad leaves and toss to combine.
6. Step 6 — Get ready to serve
   Cut the pita into slices. Divide the lamb pita among plates and drizzle with the ranch dressing. Serve with the sumac onions and tomato salad.

Allergens

Sulphites, Gluten, Wheat, Milk