Turkish-Style Lamb Flatbreads
with Chopped Salad and Garlic Aioli Drizzle
Taking some cues from the traditional Turkish 'pide', we present to you our Turkish-style flatbread! This dish is a cousin of the pizza that we all know and love, but with a few twists! The spiced lamb filling is baked on our flatbreads and served with a refreshing chopped salad and the fan-favourite topper: aioli!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkish Spice Blend
White Wine Vinegar
(Contains Egg, Mustard)
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Cut cucumbers into 1/4-inch slices. Cut tomatoes into 1/4-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then lamb, onions and half the garlic. Season with Turkish Spice Blend, salt and pepper. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.**Carefully drain any excess fat from the pan. Add marinara sauce. Stir to combine.
Meanwhile, arrange flatbreads on a parchment-lined baking sheet (NOTE: For 4 ppl, use 2 parchment-lined baking sheets).Toast in the middle of the oven until lightly toasted, 4-5 min. Carefully remove toasted flatbreads from the oven. Using a slotted spoon, spread lamb filling over toasted flatbreads. Return flatbreads to the middle of the oven until golden-brown and slightly crispy, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, combine half the vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach, cucumbers and half the tomatoes. Season with salt and pepper, then toss to combine. Add mayo, remaining garlic, remaining vinegar and 1/4 tsp sugar (dbl for 4 ppl). Stir to combine.
Cut flatbreads into quarters. Divide flatbreads and salad between plates. Top flatbreads with remaining tomatoes. Drizzle garlic aioli over top.