Lamb, spring onion, feta & black olive flatbreads
Give pizza a miss after work and try this clever idea using shop-bought flatbreads
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 10 mins
- Rub the lamb with 1 tsp oil and season. Heat a griddle pan. Cook the lamb, turning frequently, for around 8-10 minutes, or until it feels firm under your thumb. Rest.
- Put 2 tsp olive oil in a small frying pan. Tip in the spring onions and cook until tender. Cool slightly then put in a bowl and add the olives, feta and a good grind of black pepper.
- Warm the flatbreads and thinly slice the lamb. Add a handful of rocket to each flatbread, lay the meat on top (drizzling over any resting juices) and spoon over the feta mix and roll up.
PER SERVING
703 kcalories, protein 46.2g, carbohydrate 47.0g, fat 38.0 g, saturated fat 13.2g, fibre 3.9g, salt 2.9 g
Recipe from olive magazine, March 2011.
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http://www.bbcgoodfood.com/recipes/1145660/
http://www.bbcgoodfood.com/recipes/1145660/
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Ingredients
- 300.0g lamb loin fillet, trimmed of all fat
- olive oil
- 6 spring onions , finely sliced
- 2.0 tbsp pitted kalamata olives , roughly chopped
- 75.0g feta cheese , crumbled
- 2 large or 4 small flatbreads
- 50.0g rocket
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Ingredients
- 300.0g lamb loin fillet, trimmed of all fat
- olive oil
- 6 spring onions , finely sliced
- 2.0 tbsp pitted kalamata olives , roughly chopped
- 75.0g feta cheese , crumbled
- 2 large or 4 small flatbreads
- 50.0g rocket
PER SERVING
703 kcalories, protein 46.2g, carbohydrate 47.0g, fat 38.0 g, saturated fat 13.2g, fibre 3.9g, salt 2.9 g
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