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Easy Sumac Lamb ‘Pizza’ with Radish and Pomegranate Salsa

Easy Sumac Lamb ‘Pizza’ with Radish and Pomegranate Salsa

By OcadoLifePublished on 09 March 2022MasterChef winner and restaurateur Shelina Permalloo’s Easy Sumac Lamb ‘Pizza’ with Radish and Pomegranate Salsa is loosely based on lahmacun, which is a thin, round bread topped with mince and herbs. This is a great shortcut version using ready-made tortillas instead of bread. Load them up with the salsa and herby yoghurt for a real feast.
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Time and servings

20 minsTotal time
4Servings
20 minsCooking time

Ingredients

  • 250 g of lean lamb mince
  • 1 tsp of sweet paprika
  • 1 tsp of ground cumin
  • 0.5 onion, finely sliced
  • 2 garlic clove, crushed, 1 for pizza, 1 for yoghurt
  • 2 heaped tbsp of chopped flat-leaf parsley
  • 4 tortillas
  • 10 radishes, finely sliced
  • 2 tbsp of chopped dill, plus extra to garnish
  • 0.5 cucumber, diced
  • 2 spring onions, finely sliced
  • 2 tomatoes, diced
  • 50 g of pomegranate seeds
  • 0.5 lemon, juiced, plus extra for yoghurt
  • 0.5 tsp of sumac
  • 2 tbsp of olive oil
  • 100 g of greek yoghurt
  • 2 tbsp of dried mint

Method

  • Step 1

    Preheat the grill to medium. In a mixing bowl, combine the mince, spices, onion, garlic, parsley and some seasoning. Place the tortillas on a baking tray; spread a quarter of the meat mixture on each, in a thin layer. Cook under the grill for 5 mins until the meat is browned and starting to crisp.

  • Step 2

    Meanwhile, make the salsa. Place all the ingredients in a bowl, season and stir everything together.

  • Step 3

    Mix the yoghurt with the mint, garlic, some salt and a squeeze of lemon juice.

  • Step 4

    Pile some salsa and minted yoghurt onto the hot cooked tortillas; serve with lemon wedges and extra chopped dill.