Easy griddle breads with lamb, dill and yogurt topping

  • serves 4
  • A little effort

These easy griddle breads with lamb, dill and yogurt topping make a great speedy midweek supper for the family. The lamb is packed full of delicious Middle Eastern flavours, and the pomegranate seeds provide a juicy crunch.



  • lamb mince 400g
  • onion 1, chopped
  • garlic 1 clove, crushed
  • red chilli 1, chopped
  • ground cumin 1 tsp
  • hot smoked paprika 1/2 tsp
  • Middle Eastern flatbreads or oil
  • hummus 8 tbsp
  • watercress a bunch, woody stems removed
  • dill chopped to make 2 tbsp
  • natural yogurt 8 tbsp
  • pomegranate seeds a handful


  • Step 1

    Heat a pan and add the lamb mince. Dry fry until golden, then add the onion and garlic and cook for 2-3 minutes until soft.Add the spices and cook for another 3-4 minutes (add a splash of water if you need to stop it sticking).

  • Step 2

    Brush the breads with oil then griddle until grill-marked. Spread some hummus over each bread, top with some lamb, then watercress. Mix the dill and yogurt and season. Drizzle over the breads then add some pomegranate seeds. Roll up and eat.

Nutritional Information

  • Kcals 802
  • Fat 27g
  • Saturates 9.3g
  • Carbs 91.5g
  • Fibre 7.8g
  • Protein 44.4g
  • Salt 2.3g