Crispy Lamb Kebab Flatbread
Garlic, Fresh Chilli, Cumin, Mixed Garden Salad & Feta Cheese
Ingredients
Serves 2
- 225 g self-raising flour plus extra for dusting
- 1 red onion
- 250 g lamb or veggie mince
- 4 cloves of garlic
- 1 teaspoon cumin seeds
- 1 fresh red chilli
- 30 g feta cheese
- 50 g mixed salad leaves
Instructions
- Pile the flour into a bowl with a pinch of sea salt, add 125ml of water and mix into a dough.
- Knead on a flour-dusted surface for 2 minutes, then cover and leave to rest.
- Peel and finely chop the onion, then, in a little bowl, mix one third of it with a pinch of salt and 1 tablespoon of red wine vinegar and leave to quickly pickle.
- Scrunch the mince into a 30cm non-stick frying pan on a medium heat with ½ a tablespoon of olive oil and cook for 3 minutes, stirring and breaking it up with a spoon.
- Add the rest of the onion, then peel and finely grate in the garlic, add the cumin, and season lightly with salt and add a good pinch of black pepper.
- Stir well and cook for 3 more minutes, or until getting lightly golden.
- Meanwhile, roll and stretch the dough out into a 35cm round.
- Roughly chop the chilli and stir into the mince with 1 tablespoon of red wine vinegar.
- Moving swiftly, lift the dough into the pan to cover the mince, using a wooden spoon to push it right into the edges.
- Cover and cook for 5 minutes, or until puffed up and cooked through.
- Using oven gloves, pop a board over the pan and confidently but carefully turn out the flatbread.
- Crumble over the feta, sprinkle over the salad leaves, the pickled red onion and any juices, then roll, slice and enjoy.
