Middle Eastern · Dinner
Spiced Lamb Flatbread Board (High-Protein)
Seared spiced ground lamb and pan-crisped halloumi over warm whole-wheat flatbread with tahini-yogurt sauce, cucumber-tomato salad, chickpeas and toasted pine nuts. Cumin, sumac and smoked paprika deliver a protein-dense, fiber-rich Levantine mezze board in a single serving.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
769Calories
56.1gProtein
47.5gFat
39.5gCarbs
6.4gSugar
8.5gFiber
1186mgSodium
198mgChol
19gSat Fat
951mgPotassium
524mgCalcium
6.4mgIron
2.8mcgVitamin B12
13mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince the garlic; dice the cucumber, tomato and parsley; measure cumin, sumac and smoked paprika into a bowl.
2
Whisk
In a small bowl, whisk together yogurt, tahini and lemon juice with a splash of water until drizzle-able; season with salt.
3
Sear
Heat half the olive oil in a skillet over medium-high; add lamb, garlic and spices, breaking meat up, cook 7 minutes until brown and crisp.
4
Crisp
Add remaining oil and fry halloumi slices over medium heat 2 minutes per side until golden-brown marks form and cheese softens.
5
Toast
In a dry small pan over medium-low heat, toast pine nuts 2–3 minutes, shaking often, until light golden and fragrant.
6
Plate
Spread tahini-yogurt sauce over warm flatbread, scatter lamb, halloumi, chickpeas, cucumber and tomato across, finish with pine nuts and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground lamb
- 4.2 oz120g halloumi
- 4 cloves4 cloves garlic
- 1/2 cup90g cooked chickpeas
- 22 small whole-wheat flatbread, about 2 oz (60g)
- 4 tbsp60g plain yogurt
- 2 tbsp32g tahini
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp smoked paprika
- 11 small cucumber, about 40g
- 11 small tomato, about 35g
- 2 tbsp8g fresh parsley
- 2 tbsp18g pine nuts
- 2 tbsp28g olive oil
- salt, to taste
- black pepper, to taste
