Lamb & chard pide
Take a British seasonal great and turn it into something altogether more interesting
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 minutes
- Heat the oven to 200C/fan 180C/gas 6. Make the dough following packet instructions and leave under a cloth while you make the topping. Fry the onion and garlic in a little olive oil until just soft, add the lamb and spices and fry until browned. Add the chard and fry over a high heat until it wilts and almost crisps. Season.
- Divide the dough into 2 and stretch and roll each piece into a teardrop shape. Top with the lamb mix and feta, trickle over some olive oil and cook for 15-20 minutes or until the edges are browned and the bases cooked. Drizzle with pomegranate molasses if using.
Per serving
651 kcalories, protein 29.8g, carbohydrate 65.6g, fat 31.7 g, saturated fat 11.7g, fibre 6.0g, salt 4.12 g
Recipe from olive magazine, November 2009.
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Ingredients
- 200g pack pizza dough mix
- 1 onion , chopped
- 1 garlic clove , sliced
- olive oil
- 100g lamb , minced or leftovers from a roast
- ½ tsp ground cumin
- ½ tsp cinnamon
- a large bunch chard , stalks chopped and leaves shredded (rainbow chard looks pretty)
- 100g feta cheese , crumbled
- pomegranate molasses to finish, optional (available from Middle Eastern shops and some branches of Sainsbury's)
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 minutes
Ingredients
- 200g pack pizza dough mix
- 1 onion , chopped
- 1 garlic clove , sliced
- olive oil
- 100g lamb , minced or leftovers from a roast
- ½ tsp ground cumin
- ½ tsp cinnamon
- a large bunch chard , stalks chopped and leaves shredded (rainbow chard looks pretty)
- 100g feta cheese , crumbled
- pomegranate molasses to finish, optional (available from Middle Eastern shops and some branches of Sainsbury's)
Per serving
651 kcalories, protein 29.8g, carbohydrate 65.6g, fat 31.7 g, saturated fat 11.7g, fibre 6.0g, salt 4.12 g
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21 November 2011
The Cherub rated and commented on this recipe
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