For my husband & me, Friday nights are a bit of a "special dinner" night. I try and prepare a meal that's a bit different, perhaps slightly extravagant, or just something we don't have often. Hubby picks up a treat on the way home from work (usually chocolate of some description!) and I guess that becomes our "stay-at-home-date-night".
This was last Friday's dinner - it's a bit deceiving really, because it's so easy, but we love love love it every time we have it. I love that it's called pizza, but you don't have to go to the effort of making the dough! Want something a bit different and a bit special this weekend? Give it a go!
Ingredients:
1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1 tablespoon paprika
2 teaspoons dried oregano
250g lamb mince
250g butternut pumpkin, peeled, deseeded, cut into 1cm cubes
1/2 cup passata (tomato pasta sauce)
1 cup water
1 loaf of Turkish bread, split
200g reduced-fat feta, crumbled
50g baby rocket leaves, optional
Method:
Preheat oven to 220 degrees. Heat the oil in a medium frying pan over medium-high heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the garlic, cumin, paprika and oregano and cook for 1 minute or until aromatic.
Increase heat to high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Stir in the pumpkin, passata and water and simmer, stirring occasionally, for 10 minutes or until pumpkin is tender.
Meanwhile, place the bread on a baking tray. Bake in oven for about 4 minutes each side or until toasted.
Spread the lamb mixture over the cut sides of the bread. Top with the feta. Bake in oven for another 5 minutes or until feta is golden. Cut into wedges, top with rocket (if desired) and serve.
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