Lamb Ali Nazik with Chickpea Salad

Lamb Ali Nazik with Chickpea Salad

Ready in 25 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, March 11, 2018.
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For fussier eaters, you could leave the chickpeas out.

Ingredients

Lamb Ali Nazik

  • 1 pack lamb mince
  • 1 sachet lamb spice mix
  • 1 teaspoon salt
  • 3 pizza bases
  • 1 tablespoon melted butter
  • 1 pottle garlic paste
  • 1 pottle smoky eggplant purée
  • ½ red onion, thinly sliced

Chickpea Salad

  • 1 can chickpeas
  • 2 tomatoes
  • ¼-½ red onion
  • 1/3 telegraph cucumber
  • 1 pottle feta cheese
  • 1 sachet pomegranate dressing
  • 1 sachet chopped walnuts
  • Pinch chilli flakes (optional)

To Serve

  • 1 pottle yoghurt

Steps

  1. Preheat oven to 230°C. Preheat an oven tray (or pizza stone if you have one). Prepare vegetables. In a medium bowl, mix together mince, lamb spice mix and salt. Set aside.
  2. Lay a sheet of baking paper on bench and place pizza bases on top. Brush with butter, garlic paste and sprinkle with salt. Evenly spread eggplant purée over.
  3. Using clean hands, tear away small amounts of lamb mince, dot over top and sprinkle with first measure of onion. Carefully lift baking paper with pizzas on top and place onto preheated tray. Cook for 15-20 minutes, until lamb is cooked and pizza is golden and crunchy.
  4. While pizza bases cook, prepare chickpea salad. Drain and rinse chickpeas; dice tomatoes 1cm; thinly slice red onion and cucumber; crumble feta. Add all to a medium bowl along with remaining chickpea salad ingredients and season to taste.
  5. When pizza bases have cooked, drizzle with yoghurt and cut into wedges.
  6. To serve, divide lamb Ali Nazik between plates and pile with chickpea salad.

Nutritional Information

Energy 2641 kj
631 kcal
Protein 35.9g
Carbohydrate 57.8g
Fat 26.5g