| | Turkish lamb pizza with pumpkin & lentils
Turkish lamb pizza with pumpkin & lentils
Turkish lamb pizza with pumpkin & lentils 4.3-5 9
  • Calories: 2215 kj
  • Fat: 9g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the lined tray. Spray with olive oil spray. Roast for 30 minutes or until tender and golden.
  2. To make the minted yoghurt, combine the yoghurt, cucumber, garlic and mint in a small bowl. Season with salt and pepper.
  3. Bake the bread on the top shelf of oven for 10 minutes. Turn and bake for a further 10 minutes or until crisp and golden.
  4. Meanwhile, heat a non-stick frying pan over medium-high heat. Spray both sides of the lamb with olive oil spray. Season with salt and pepper. Add to pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.
  5. Add the lentils and pumpkin to the frying pan and cook, tossing, for 2 minutes or until heated through.
  6. Thinly slice the lamb across the grain. Spread dip over bread. Top with pumpkin mixture and lamb. Spoon over the minted yoghurt. Season with pepper. Sprinkle with mint to serve.
Time for preparing:
50 min.


  • 700g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • Olive oil spray
  • 1 x 430g loaf Turkish bread
  • 1 (about 200g) lamb eye of loin (backstrap)
  • 1 x 400g can brown lentils, rinsed, drained
  • 1 x 200g ctn beetroot dip
  • Fresh mint leaves, to serve
  • Minted yoghurt
  • 130g (1/2 cup) low-fat natural yoghurt
  • 1 Lebanese cucumber, cut into 5mm pieces
  • 1/2 small garlic clove, crushed
  • 1/2 cup chopped fresh mint