Serves 6



1 packet fresh pizza dough ball

1 lemon zested

Sea salt

Olive oil


1 garlic clove, minced

1 tablespoon fresh lemon juice

1 cup Greek yoghurt

¼ Lebanese cucumber, grated and juices squeezed out

2 cups leftover lamb shoulder, cut into chunks

120 g bag baby rocket leaves

2 tablespoons fresh or frozen pomegranate seeds

2 tablespoons pine nuts, lightly toasted



Preheat the oven to 200°C. To make the dough a little fancier, knead and roll out following packet instructions. Zest over some fresh lemon zest, sprinkle over a good whack of sea salt, give it one final roll and place the dough on an oiled baking tray and give it a little drizzle of olive oil so we get it nice and crispy. Bake for 13-15 minutes or until crispy and golden on top. Allow the flatbread to cool on a wire rack.

Meanwhile, to make the tzatziki place the garlic and lemon juice into a small bowl, give it a mix and let it stand for at least 20 minutes. (This process cooks out the rawness of the garlic) Now add the Greek yoghurt and grated cucumber and give it a good mix. Taste and season with salt accordingly.

Heat a large frying pan over medium-high heat and add a drizzle of olive oil. Fry off the lamb chunks until they become crispy and golden. Set aside

Place the cooled flatbread onto a serving board and dollop over the tzatziki in 6 spots. Scatter on the baby rocket, and place the lamb on top into sections (we are going to cut this into pieces, so we don’t want the lamb everywhere looking messy). Sprinkle over the pomegranate seeds and pine nuts, and cut into individual pieces. Enjoy!!



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