Name: Make chilli lamb flatbread toasties when you can’t be bothered to cook
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons olive oil, plus extra to brush; 1 red onion, finely sliced; 2 cloves garlic, sliced; 4 long red chillies (cayenne chillies), seeds in, finely sliced; 500g lamb mince; 2 1/2 tablespoons Greek-style seasoning; 1/4 cup pine nuts, toasted; 100g smooth feta, crumbled; 1/4 cup chopped mint leaves, plus extra to garnish; 4 x 24cm Greek-style pita; 2/3 cup hummus; 150g mozzarella, grated; Sea-salt flakes and freshly ground black pepper, to season; Lemon wedges and tzatziki, to serve

This is the dinner to make when cooking is out of the question. All you have to do is fry up your mince filling and toast it with lots of cheese in your flatbread. These chilli lamb flatbreads are like a regular toastie, but taste so much better!

If you’re on a camping trip or just love al fresco dining, these flatbread toasties can also be cooked up on a barbecue flat plate.

Watch us make the recipe

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Ingredients

2 tablespoons olive oil, plus extra to brush

1 red onion, finely sliced

2 cloves garlic, sliced

4 long red chillies (cayenne chillies), seeds in, finely sliced

500g lamb mince

2 1/2 tablespoons Greek-style seasoning

1/4 cup pine nuts, toasted

100g smooth feta, crumbled

1/4 cup chopped mint leaves, plus extra to garnish

4 x 24cm Greek-style pita

2/3 cup hummus

150g mozzarella, grated

Sea-salt flakes and freshly ground black pepper, to season

Lemon wedges and tzatziki, to serve

Method

Step 1

Heat oil in a frying pan on medium heat. Add onion, garlic and chilli. Cook, stirring often, for 5–6 minutes, until soft and fragrant. Set aside 2 tablespoons of mixture for garnish. Increase heat to high, then add mince. Cook, stirring, for 5 minutes to break up mince. Sprinkle over seasoning. Cook, stirring often, for 10 minutes, until mince is coloured. Set aside to cool for 5 minutes. Stir in the pine nuts, feta and mint.

Step 2

Place two pita breads on a clean surface. Spread each with 1/3 cup hummus, right to the edge (this stops the mince falling out). Top each with half the mince. Sprinkle with mozzarella. Sandwich with the remaining pita.

Step 3

Heat a frying pan on medium heat. Brush the top of one flatbread with oil and place oil side down in pan. Cook for 4–5 minutes, until golden. Brush flatbread with oil, then turn over and cook for a further 3–4 minutes. Cut in wedges, season with salt and pepper and top with mint. Repeat with other flatbread. Serve with reserved onion mixture, lemon and tzatziki.

(Photography: Con Poulos, Styling: Lucy Busuttil)

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Recipe developer Janelle Bloom Food creator

Janelle Bloom is a celebrated food stylist, recipe creator, and the author of four bestselling cookbooks. Many will remember her from the fun‑loving TV favourite Ready Steady Cook. Janelle believes great cooking starts with confidence, a little patience, and recipes that are thoroughly tested, foolproof, and easy to follow. She champions seasonal ingredients and insists every dish should taste every bit as good as it looks — which is why she loves collaborating with Sarah and the Better Homes & Gardens team.