Ingredients
• 1 red onion, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 250g lamb mince
• salt and pepper
• 175g butternut pumpkin, peeled, deseeded, thinly sliced
• 1 1/2 tablespoons tomato paste
• 2 large rounds Lebanese bread
• 150g fetta, crumbled
• 2 tablespoons pinenuts
• 1 tablespoon chopped flatleaf parsley
Method
1. Preheat oven to 200°C. When hot, place 2 flat baking trays in the oven to heat.
2. Meanwhile, lightly spray a non-stick frying pan with oil spray and place over high heat. Cook the onion for 5 minutes or until golden brown. Add the cumin and coriander and cook for 1 minute. Add the mince, stirring to break it up with a fork, and cook for 5 minutes or until any moisture has evaporated. Season with salt and pepper and remove from heat.
3. While the mince mixture is cooking, steam the pumpkin for 2-3 minutes or until just tender.
4. Spoon the tomato paste over the Lebanese bread. Divide the pumpkin, lamb mixture, fetta and pinenuts between the 2 rounds of bread. Place on the preheated baking trays and bake for 8 minutes or until crisp. Scatter with parsley and serve immediately.
