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Turkish lamb pizza with pumpkin & lentils
Turkish lamb pizza with pumpkin & lentils
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Golden baked Turkish bread topped with tangy beetroot dip for a delicious appetizer.
Ingredients:
  • 700g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • Olive oil spray
  • 1 x 430g loaf Turkish bread
  • 1 (about 200g) lamb eye of loin (backstrap)
  • 1 x 400g can brown lentils, rinsed, drained
  • 1 x 200g ctn beetroot dip
  • Fresh mint leaves, to serve
  • 130g (1/2 cup) low-fat natural yoghurt
  • 1 Lebanese cucumber, cut into 5mm pieces
  • 1/2 small garlic clove, crushed
  • 125.00 ml chopped fresh mint
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper, then arrange the pumpkin on it. Give it a light spray of olive oil. Roast until tender and golden, about 30 minutes.
  • Prepare the minted yogurt by mixing together the yogurt, cucumber, garlic, and mint in a small bowl. Season with salt and pepper to taste.
  • Place the bread on the top shelf of the oven and bake for 10 minutes. Flip the bread over and continue baking for another 10 minutes, or until it is crispy and golden brown.
  • Heat a non-stick frying pan over medium-high heat. Coat both sides of the lamb with olive oil spray and season with salt and pepper. Sear in the pan for 3-4 minutes per side for medium doneness or to your preference. Place on a plate, cover with foil, and let it rest for 3 minutes before serving.
  • Combine the lentils and pumpkin in the frying pan and sauté for 2 minutes until warmed.
  • Slice the lamb thinly against the grain, then spread dip over the bread. Layer pumpkin mixture and lamb on top, and finish by spooning minted yogurt over it. Season with pepper, and sprinkle with mint before serving.

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