Lamb & feta flatbreads

Name: Lamb & feta flatbreads
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 150 g leftover roast potatoes, cut or torn into bitesized chunks; 200 g leftover roast lamb, cut or torn into bitesized chunks; 1 tbsp olive oil; 3 tsp Cooks' Ingredients Mediterranean Seasoning; 1 shallot, finely sliced; 1 tbsp red wine vinegar; 2 flatbreads (or wraps or pittas); 2 tbsp natural yogurt (or soured cream or crème fraîche); 2 handfuls salad leaves; 40 g feta, crumbled

We’ve used Cooks’ Ingredients Mediterranean Seasoning to boost the flavour, but baharat or zaatar would work just as well if that’s what you’ve got. No lamb? Use any cooked meat you have to hand; it will still be delicious.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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150g leftover roast potatoes, cut or torn into bitesized chunks
200g leftover roast lamb, cut or torn into bitesized chunks
1 tbsp olive oil
3 tsp Cooks' Ingredients Mediterranean Seasoning
1 shallot, finely sliced
1 tbsp red wine vinegar
2 flatbreads (or wraps or pittas)
2 tbsp natural yogurt (or soured cream or crème fraîche)
2 handfuls salad leaves
40g feta, crumbled

Preheat the oven to 200°C, gas mark 6. In a roasting tin, combine the potatoes, lamb, oil and Mediterranean seasoning. Season (if necessary) and roast for 10-15 minutes until piping hot and golden.
Meanwhile, in a small bowl, combine the shallot, vinegar and a pinch of salt; set aside. Wrap the flatbreads in foil and add to the oven for the final 5 minutes of cooking time. To serve, spread each flatbread with yogurt, then add a handful of salad leaves (whatever you have to hand). Scatter over the lamb and potatoes, then sprinkle over the feta and quick-pickled shallots.

Typical values per serving when made using specific products in recipe