Lamb flatbreads with Greek pesto
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Lamb flatbreads with Greek pesto
Lamb steaks have less saturated fat than chops, making this pesto flatbreads recipe a healthier midweek meal
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
575Kcal
Fat
26gr
Saturates
7gr
Carbs
35gr
Sugars
4gr
Fibre
8gr
Protein
45gr
Salt
1.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 10g basil leaves
- 25g feta
- 25g pitted green olives
- 1½ tbsp olive oil
- 200g courgettes, cut lengthways into thin slices
- 300g lean lamb steaks
- 2 Greek-style flatbreads
- 2 tbsp reduced-fat houmous
- about 20g wild rocket
Step by step
- To make the pesto, put the basil leaves, feta and olives in a mini food processor with 1 tablespoon of the oil and blitz to a sauce. Season with pepper.
- Heat a griddle pan over a medium-high heat. Brush the courgette strips with the remaining oil. Griddle the courgette strips for 2-3 minutes on each side, or until they are soft and scorched with griddle marks. Transfer to a bowl.
- Brush the lamb steaks with 1 tablespoon of the pesto and then griddle for about 2 minutes on each side. Remove from the pan to a board and cover with foil. Set the lamb aside to rest while you heat the flatbreads.
- Griddle the flatbreads in the same pan for around a minute on each side.
- Slice the lamb into chunky strips. To serve, put the warm flatbreads on plates and top with the houmous, rocket and courgette ribbons. Top with the lamb and the remaining pesto.
