I have to be honest…most days as a mother have me falling very low on the productivity scale.
Some days however, like the day I cooked this recipe, are quite the opposite.
I managed to get both myself and baby ready, have breakfast, put a full face of make up on, drive to IKEA, pick up an unexpectedly large flat pack, attempt to get flat pack in car, re-attempt, panic, re-attempt, question my life choices, re-attempt, finally set off after much nervous sweating, put baby down for a nap, have lunch, make flatpack, rearrange bedroom, put baby down for another nap. Phew.
This did mean I got to 6 o’clock and realised that the chicken that should’ve been in the oven, crisp and golden was still pale and icy in the bottom of fridge.
A quick mental scan of what I had in resulted in this lovely dinner. Super quick and super tasty.
(I know the flatbread seems a lot of hassle but they are surprisingly easy and so worth it. If you follow the recipe, I have developed a system for the least possible amount of mess and washing up. Winning.)
Ingredients for the Speedy Greek Lamb
4 minted lamb burger (or 8 sausages - if using, remove from casing)
1/2 jar passata
2 tbsp tomato paste
2 packs of mozzarella
3/4 pack feta cheese
2 large handfuls of spinach
Ingredients for the Flatbreads
250g self raising flour
1tsp baking powder
250g natural/ Greek yoghurt (if you can get your hands on Fayeh yoghurt, it really takes these to the next level. Don’t ask me why. It just does.)
How to make Speedy Greek Lamb with Flatbreads
On a high setting, heat the olive oil in a large ovenproof pan.
Break the lamb into chunks and fry until it catches a good colour.
Meanwhile, chop the veg roughly.
Turn the heat to medium and add the chopped veg.
Stir regularly to soften.
Add the passata, tomato paste and a little water to loosen.
Turn down the heat slightly and simmer and reduce until glossy. Season if necessary.
Start to prepare your flatbreads. Use a silicone spatula to combine the three ingredients in the largest bowl you have. You may need to use your hands to bring it together at the end.
Cut the dough into 8 pieces.
Start heating a little oil in a large frying pan on a high heat.
Using your hands, gently stretch the dough pieces into round/ teardrop shapes.
Add them to the pan as you go, cooking for 1-2 minutes on each side.
At the same time put your grill onto a medium heat.
Tear the mozzarella and scatter over the dish along with generous chunks of feta.
Grill until the cheese is melting and golden.
Before serving shred spinach in your hands and throw on top.
Here at Firain HQ, we take our food very seriously. I am an average cook, but Ben is fantastic so the deal is that I search for recipes, do the chopping, do the piles of washing up and he creates the magic in the middle.
New mum, personal trainer and new business owner, Jessica also takes her food very seriously. I’ve known Jess for years and along with her mum and sister, they create the most mouth-watering food with, they say, little effort. Now that she is a busy mum with little Kyan, Jess looks for quick and easy recipes that will suit the whole family.
When Jess kindly offered to share her recipes with us here on the Firain Journal, I jumped at the chance to get a glimpse into her processes!
Click on the tag ‘Jessica Douglas Recipes’ to see all the recipes on the Journal.