Lamb and Mushroom Flatbreads

Take lamb with a hint of garlic & chilli, mushrooms, pomegranate, pine nuts & olives. Drizzle with a minty yoghurt. Devour.

Tweaked from a Nigel Slater recipe on a vintage print out from The Guardian.


  • 4 tablespoons olive oil
  • 200g (7oz) small mushrooms, halved
  • 4 cloves of garlic, finely chopped
  • 2 medium heat chillies, seeds removed and finely chopped
  • 600g (1lb 5oz) minced lamb
  • a large handful of mint leaves, finely chopped
  • 8 heaped tablespoons plain yoghurt
  • salt and pepper
  • 4 tablespoons pine nuts
  • 6 large flatbreads
  • 4 handfuls baby spinach leaves, or similar
  • 4 tablespoons pomegranate seeds
  • 20 green olives, stoned and roughly chopped


  1. Warm the oil in a wide, shallow pan and add the mushrooms. Stir them occasionally until they colour.
  2. Add the garlic and leave to brown for a couple of minutes.
  3. Add the chillies to the pan and allow to cook for 1 minute.
  4. Now add the lamb to the pan and cook stirring until it is nicely browned and cooked through.
  5. Stir the mint into the yoghurt and season to taste.
  6. Stir the pine nuts into the lamb mixture and taste to adjust the seasoning.
  7. Warm the flatbreads and place each one on a plate. Divide the spinach leaves between the warm flatbreads and tip over the hot lamb and mushroom mixture.
  8. Scatter with the pomegranate seeds and the chopped olives, then trickle over the minty yoghurt.
  9. Roll and devour ...

Keywords: sandwiches, TV dinner