Lamb, Pine Nut & Cheese Piadina

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From one of our national supermarkets and their monthly magazine, October '17. Very much along the lines of a quesadillas but using Lebanese round bread instead or tortillas, could also do with pita bread I would think."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (403 g)
  • Calories 617.9
  • Total Fat - 30.2 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 61.4 mg
  • Sodium - 825.6 mg
  • Total Carbohydrate - 57.4 g
  • Dietary Fiber - 6.6 g
  • Sugars - 9.9 g
  • Protein - 29.7 g
  • Calcium - 586.1 mg
  • Iron - 7 mg
  • Vitamin C - 25.6 mg
  • Thiamin - 0.6 mg

Step 1

Heat 1 tablespoon of oil in a frying pan over medium high heat and add onion and cook, stirring frequently, for 10 minutes or until light golden and then add garlic and thyme and stir for 1 minute or until fragrant.

Step 2

Add lamb and cook, stirring to break up lumps, for 5 minutes or until browned and then stir in tomato and pines nuts and then remove from heat.

Step 3

Preheat a clean frying pan or sandwich press and then top one half of bread with lamb mixture and sprinkle evenly with cheeses and then fold bread to cover fill and then cook in pan or sandwich press for 4 to 5 minutes or until golden cheese has melted.

Step 4

Meanwhile, steam or microwave beans until tender and drain well and refresh under cold water and drain again.

Step 5

Combine beans, spinach and basil in a serving bowl and drizzle with remaining oil and toss to coat

Tips & Variations


No special items needed.

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