Lamb, roast pumpkin, caramelised onion and spinach Turkish bread

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Allergen – contains gluten

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lamb, pumpkin in Turkish bread placed in front of some tomatoes and lemon

g NF Nut free EF Egg free Main meal

Ingredients

Turkish bread - 5 (130 grams ea.)

Roast lamb - 500 grams (Sliced thin)

Oil – olive - 20 ml

Pumpkin - 400 grams (Diced)

Rosemary - 1 tbsp. (Fresh, leaves only)

Tomato - 250 grams (Thick sliced)

Onion – brown - 220 grams (Sliced)

Spinach - 100 grams

Turkish bread - 10 (130 grams ea.)

Roast lamb - 1.0 kg (Sliced thin)

Oil – olive - 40 ml

Pumpkin - 800 grams (Diced)

Rosemary - 2 tbsp. (Fresh, leaves only)

Tomato - 500 grams (Thick sliced)

Onion – brown - 480 grams (Sliced)

Spinach - 200 grams

Turkish bread - 50 (130 grams ea.)

Roast lamb - 5.0 kg (Sliced thin)

Oil – olive - 200 ml

Pumpkin - 4.0 kg (Diced)

Rosemary - 50 grams (Fresh, leaves only)

Tomato - 2.5 kg (Thick sliced)

Onion – brown - 2.2 kg (Sliced)

Spinach - 1.0 kg

Method

Pre heat the oven to 180°c.
Toss the diced pumpkin with the oil and the rosemary, put on an oven tray and roast for 25 – 35 minutes or until the pumpkin is brown and soft. Blend the pumpkin and rosemary together to form a paste, set aside.
Lay the tomato slices on a lightly sprayed oven tray and roast for approx. 10 minutes.
Heat a pan or pot, lightly spray with oil and add the onions, stir frequently until the onions are browned and caramelised.
Slice the Turkish bread length ways and spread both sides with the pumpkin puree, lay slices of the roast lamb followed by the spinach, tomato slic. s, caramelised onion and the cheese. Serve toasted.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

Copyright © State of Victoria 2024.