Seared lamb flatbreads with olive tapenade, feta and quick-pickled cucumber
by Elly McCausland
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Ingredients
Fresh Meat
2 lamb leg steaks
Fruit & Vegetables
1/2 cucumber
2 tsp chilli flakes
1 garlic clove, crushed
1 tbsp of lemon juice
Store Cupboard
1 1/2 tsp salt
2 tsp caster sugar
pepper
1 tbsp of capers, drained
2 anchovy fillets, chopped
Oils & Vinegars
2 tbsp of rice vinegar
4 tbsp of olive oil
Cheese
100g of feta, crumbled
Bakery
2 flatbreads, large and thick
Salad & Fresh Herbs
2 tbsp of flat-leaf parsley, finely chopped
2 tbsp of thyme leaves
Delicatessen
70g of black olives, pitted