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.

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 6 points 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!

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 11 points or 447 cals, 18.3g fat, 41.7g carbs, 26.0g protein

INGREDIENTS

1 red onion, finely sliced

½ tsp each sugar and salt

Juice of 1 lemon

160g lean lamb mince (10% fat)

2 tsp harissa spice mix

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

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

4 tbsp tomato puree

60g goats cheese, roughly torn/chopped into 1cm chunks

Small pack of pomegranate seeds (around 80g)v or 1/2 a pomegranate, deseeded

10g each fresh coriander and mint, finely chopped

100g fat free Greek yoghurt

Salt and black pepper

METHOD

1. Preheat the oven to 180°C (fan).
2. Start by popping the red onion into a small bowl and sprinkling over the sugar, salt and lemon juice. Mix and keep to one side so that the onion pickles while you finish preparing the rest of the dish. Stir periodically to make sure that the onion is in the lemon juice.
3. Put the mince and harissa spice mix in a large pan, season with salt and pepper and fry for 7–9 minutes until cooked.
4. While the mince is cooking, you can get on with preparing the other ingredients (basically get everything out and chop up the goat’s cheese and herbs).
5. Drain any excess fat from the mince, then add 1 teaspoon of the harissa paste and fry for another minute. Take the pan off the heat.
6. Once the mince is cooked, you are ready to assemble. Onto each flatbread add 1 tablespoon of tomato purée and 1 teaspoon of the harissa paste. Mix together on top of the bread and spread right out to the edges.
7. Top each flatbread with a quarter of the mince, spreading right across the flatbread, then add a quarter of the goat’s cheese to each. 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.
8. Remove the flatbreads from the oven and sprinkle over the drained pickled red onion, pomegranate seeds, coriander and mint. Mix the yoghurt with the final teaspoon of harissa paste and dollop across the flatbreads.