Turkish lamb pizza with pumpkin & lentils

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How to make Turkish lamb pizza with pumpkin & lentils

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:50
  • Total Time : 1:10

Ingredients

  • 700g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • Olive oil spray
  • 1 x 430g loaf Turkish bread
  • 1 (about 200g) lamb eye of loin (backstrap)
  • 1 x 400g can brown lentils, rinsed, drained
  • 1 x 200g ctn beetroot dip
  • Fresh mint leaves, to serve

Minted yoghurt

  • 130g (1/2 cup) low-fat natural yoghurt
  • 1 Lebanese cucumber, cut into 5mm pieces
  • 1/2 small garlic clove, crushed
  • 1/2 cup chopped fresh mint

Method

  • Step 1 Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the lined tray. Spray with olive oil spray. Roast for 30 minutes or until tender and golden.
  • Step 2 To make the minted yoghurt, combine the yoghurt, cucumber, garlic and mint in a small bowl. Season with salt and pepper.
  • Step 3 Bake the bread on the top shelf of oven for 10 minutes. Turn and bake for a further 10 minutes or until crisp and golden.
  • Step 4 Meanwhile, heat a non-stick frying pan over medium-high heat. Spray both sides of the lamb with olive oil spray. Season with salt and pepper. Add to pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.
  • Step 5 Add the lentils and pumpkin to the frying pan and cook, tossing, for 2 minutes or until heated through.
  • Step 6 Thinly slice the lamb across the grain. Spread dip over bread. Top with pumpkin mixture and lamb. Spoon over the minted yoghurt. Season with pepper. Sprinkle with mint to serve.

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