Lamb Flatbreads with Sundried Tomato & Olive Chutney
SERVES
4
PREP TIME
15 mins
COOK TIME
20 mins
INGREDIENTS
- 4 Naan Breads
- 100 g feta, crumbled
- 275 g Barker's Sundried Tomato & Olive Chutney
- 1 handful Rocket
- 1/2 red onion, finely sliced
- 1 Tbsp Olive Oil
Calories
738
Carbs
75.5g
Sugar
24.9g
Protein
33g
Fat
34.6g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Heat a film of oil in a frying pan over medium high heat and cook the lamb patties until well coloured on each side. Using a wooden spoon break them into pieces.
- Heat the oven to 200°C (fan).
- Place the flatbreads on a lined baking tray. Spread each with Sundried Tomato & Olive Chutney. Top with the crumbled lamb, sliced red onion and feta.
- Bake for 8–10 minutes until the flatbreads are crisp.
- Scatter with rocket leaves and serve warm.
