Harissa Lamb and Goat’s Cheese Flatbread

Some nights you need a dinner that you can throw together with minimal cooking but still enjoy the dish as much as if it took hours to make. This dinner is exactly that, provided you have all the ingredients in, you can have it on the plate within around 15 minutes.

If you aren’t a fan of lamb mince you can replace with your preferred alternative although the lamb flavour really goes well here with the overall flavours of the dish. You don’t need very much mince per person so I either cook the whole pack of mince and reserve the rest for lunches/the freezer, or I cook just as much as I need and save the rest of the mince for another dish.

You can replace the goat’s cheese with feta cheese if you prefer too. 80g of full fat or up to 145g of half fat feta will be the same number of points (8sp).

The flatbread you use in this dish makes the biggest difference; you want a nice soft bread that allows you to roll up all the ingredients inside. I like the Deli Kitchen Flatbreads which are 6sp each and recently Sainsbury’s have started doing their own version of these too and they are just as good.

To serve you can either slice these up like a pizza or you can roll and eat like a wrap. You can also either assemble the wraps for those you are serving, or pop everything in the middle of the table and allow everyone to do it themselves. Either way, the end result is delicious!

SMART POINTS AND NUTRITIONAL INFORMATION

Serves 4 – Per serving

• 11sp on BLUE, GREEN and PURPLE
• 454 cals – 19.1g Fat – 43.9g Carbs – 23g Protein

INGREDIENTS

1 red onion, peeled, halved and thinly sliced

Juice of 1 lemon

½ tsp white sugar

160g lean lamb mince (10% fat)

2 tsp harissa spice mix

4 x Greek style flat bread (I use Deli Kitchen)

4 tbsp tomato puree

6 tsp harissa paste (I like Belazu Rose Harissa Paste)

60g goats cheese, roughly torn/chopped into 1cm chunks (or 80g feta)

Small pack of pomegranate seeds (around 80g)

Handful of fresh coriander and mint

100g fat free greek yoghurt

METHOD

Heat the oven to 180c.

Start by popping the onion into a small bowl, sprinkle over the sugar and squeeze over the lemon juice. Mix and leave to pickle while you finish preparing the rest of the dish.

In a large pan add the mince and harissa spice mix, season with salt and pepper and fry until cooked through (7-9 minutes) adding 1 tsp harissa paste for the last minute or two. Drain any excess fat from the mince and pop the mince back in the pan, off the heat.

While the mince is cooking you can get on with preparing the other ingredients (basically get everything out and chop up the goats cheese and herbs).

Once the mince is cooked you are ready to assemble.

On each flat bread spread 1 tbsp tomato puree mixed with 1 tsp of harissa paste right out to the edges. Top with a quarter of the mince, spread right across the flat bread and then a quarter of the goats cheese. Season with salt and pepper and then pop in the oven for 3-4 minutes until the flatbreads are warmed through and the goat’s cheese has started to soften.

Remove the flatbreads from the oven and sprinkle over the red onion, pomegranate seeds, coriander and mint.

Mix the yoghurt with the final tsp of harissa paste and dollop across the flatbreads.

Serve and enjoy!