Free Healthy Recipe - Lamb, Babaganoush, Capsicum and Spinach Pizza

Dairy free, Low sugar, Wheat Free

Don't be tempted to use more lamb than the recipe stipulates - it will overshadow the balance of flavours. You may want to test this one on the kids it's got most of what they need in one meal.
Just to be different we thought outside the circle with this one and cut the bread into squares- fun if you're entertaining.

1 piece wholemeal spelt Tannour bread, (available from health food stores)
120 grams lamb fillet
1 tbsp lemon juice
½ tbsp olive oil
½ roasted red capsicum (skin removed and sliced in to 2cm thick strips)
¼ cup babaganoush, (see recipe list)
½ bunch silverbeet

Preheat oven to 180 degrees Celsius.
Flatten the lamb fillet with a meat hammer or similar blunt object. Sprinkle the olive oil and lemon juice over it and allow it to sit at room temperature for approx 30 minutes. Roast or grill the capsicum and cook the silverbeet and set aside.

Wash and trim the silverbeet removing all white stalks. Bring a pan of water with added sea salt to boil before adding the silverbeet and cooking for 2 minutes. Drain and squeeze out any excess water. Chop it roughly and set aside.
Spread the pizza base with babaganoush. Top with silverbeet and strips of capsicum.
Heat a small pan and sear the lamb for 1 minute on each side. Cut it into strips adding them to the pizza. Sprinkle the rosemary over the top and cook for 15 minutes until the base is crispy.

Note: It's easy to make your own babaganoush, but if time is limited and you have to buy it, check the ingredients for; eggplant, tahini (sesame paste) garlic, citric acid or vinegar, seasoning …… and nothing else!

Makes 1 servings

Scale recipe to serves

Prep Time: 35-40
Cooking Time: 20 mins
Ready in: 60 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1510 kj
Calories 361 kcal
Fat 20.3 g
Saturated Fat 1.8 g
Total Carbohydrate 43.9 g
Total Protein 14.3 g
Fibre 14.5 g

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