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Easy Sumac Lamb ‘Pizza’ with Radish and Pomegranate Salsa

Easy Sumac Lamb ‘Pizza’ with Radish and Pomegranate Salsa

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

MasterChef 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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Ingredients

  • 250g lean lamb mince
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • ½ onion, finely sliced
  • 2 garlic clove, crushed, 1 for pizza, 1 for yoghurt
  • 2 heaped tbsp chopped flat-leaf parsley
  • 4 tortillas
  • 10 radishes, finely sliced
  • 2 tbsp chopped dill, plus extra to garnish
  • ½ cucumber, diced
  • 2 spring onions, finely sliced
  • 2 tomatoes, diced
  • 50g pomegranate seeds
  • ½ lemon, juiced, plus extra for yoghurt
  • ½ tsp sumac
  • 2 tbsp olive oil
  • 100g greek yoghurt
  • 2 tbsp 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.

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