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Turkish-Style Flatbreads

Turkish-Style Flatbreads

with Chopped Salad and Tzatziki
4.0(275)
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Calories
: 
730 kcal
Protein
: 
34g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Gluten
  • Sulphites
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Lamb

56 g

Yellow Onion

3 g

Garlic

1 tbsp

Turkish Spice Blend

2 unit

Flatbread

(Contains: Soy, Gluten)

7 g

Parsley

132 g

Mini Cucumber

160 g

Tomato

56 g

Baby Spinach

1 tbsp

Red Wine Vinegar

(Contains: Sulphites)

56 mL

Tzatziki

(Contains: Milk)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

Calories730 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate61 g
Sugar8 g
Dietary Fiber6 g
Protein34 g
Cholesterol80 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Non-Stick Pan
•Measuring Spoons
•Baking Sheet
•Parchment Paper
•Slotted Spoon
•Large Bowl

Cooking Steps

PDF
Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut half onion (whole onion for 4 ppl) into 1/4-inch pieces. Peel, then mince or grate garlic. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons. Cut tomatoes into 1/4-inch pieces. Roughly chop parsley.

Cook lamb filling
2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then lamb, onions, garlic and half the tomatoes. Season with Turkish Spice Blend, salt and pepper. Cook, breaking up lamb in smaller pieces, until no pink remains, 4-5 min.

Assemble and bake flatbreads
3

Arrange flatbreads on a parchment-lined baking sheet (NOTE: Use two parchment-lined baking sheets for 4 ppl). Spread lamb filling over flatbreads with a slotted spoon. Bake flatbreads in the middle of the oven until golden-brown and flatbread is slightly crispy, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through cooking.)

Make salad
4

While flatbreads bake, combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add remaining tomatoes, cucumbers and spinach. Season with salt and pepper, then toss to combine.

Finish and serve
5

Cut flatbreads into 2-inch strips. Divide flatbreads and salad between plates. Dollop tzatziki onto flatbreads. Sprinkle parsley over top.

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