Recipes: Lamb, spring onion, feta & black olive flatbreads

Give pizza a miss after work and try this clever idea using shop-bought flatbreads

Ingredients

• 300g lamb loin fillet, trimmed of all fat
• olive oil
• 6 spring onions , finely sliced
• 2 tbsp pitted kalamata olives , roughly chopped
• 75g feta cheese , crumbled
• 2 large or 4 small flatbreads
• 50g rocket

  

  1. Rub the lamb with 1 tsp oil and season. Heat a griddle pan. Cook the lamb, turning frequently, for around 8-10 minutes, or until it feels firm under your thumb. Rest.
  2. Put 2 tsp olive oil in a small frying pan. Tip in the spring onions and cook until tender. Cool slightly then put in a bowl and add the olives, feta and a good grind of black pepper.
  3. Warm the flatbreads and thinly slice the lamb. Add a handful of rocket to each flatbread, lay the meat on top (drizzling over any resting juices) and spoon over the feta mix and roll up.

  PER SERVING

  703 kcalories, protein 46,2g, carbohydrate 47g, fat 38 g, saturated fat 13,2g, fibre 3,9g, salt 2,9 g