(at time of publication)
- 1 lean lamb steak
- 400g can cherry tomatoes
- 1 yellow capsicum, chargrilled or raw
- 1 Turkish pide bread
- 4 tablespoons low-fat natural yoghurt
- 2 tablespoons fresh mint
1 Preheat grill. Cut lamb in bite-sized chunks. Drain tomatoes, reserving juice. Chop capsicum in bite-sized chunks.
2 Heat a pan for a few minutes, then cook lamb on all sides to seal so it has lost its pinky colour.
3 Place pide on a lightly oiled tray. Add tomatoes, scatter over capsicum, and top with lamb. Drizzle over some tomato juice. Grill for 8-10 minutes.
4 Meanwhile, mix yoghurt with mint. Drizzle yoghurt mix over cooked pizza and serve with a mixed salad.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 2g
Dietary fibre 2g
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