Name: Lamb and flatbread Greek salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 cucumber, chopped; 250 gram punnet cherry tomatoes, halved; 100 gram fetta, crumbled; 50 gram pitted black olives; 1/4 cup natural yoghurt; 1/2 bunch mint, chopped; 1 tablespoon olive oil; 250 gram lamb mince; 1 teaspoon dried oregano; 2 flatbread, toasted; 125 gram tub hummus

Lamb and flatbread Greek salad

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

1 cucumber, chopped

250 gram punnet cherry tomatoes, halved

100 gram fetta, crumbled

50 gram pitted black olives

1/4 cup natural yoghurt

1/2 bunch mint, chopped

1 tablespoon olive oil

250 gram lamb mince

1 teaspoon dried oregano

2 flatbread, toasted

125 gram tub hummus

Method

1.In a large bowl, combine cucumber, tomato, fetta, olives, yoghurt and mint. Season to taste and mix well.

2.Heat olive oil in a large frying pan on high. Cook lamb for 6-8 minutes, breaking up lumps, until well browned. Stir in oregano and season to taste.

3.Cut toasted flatbread into wedges and spread with hummus. Serve in bowls with mince mixture and salad.

You could make this lamb mince mixture a little more saucy by adding some water, red wine or canned tomatoes. For an extra kick, you could also add a little chilli sauce.
Note

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Ingredients

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