Tandoori pulled lamb Turkish bread

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Allergen – Contains gluten, dairy. Egg, nut free.

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g NF Nut free EF Egg free Main meal

Ingredients

Tandoori pulled lamb - 500 grams (As per green recipe)

Yoghurt – plain - 150 grams (Low fat)

Parsley – continental - 1 tbsp. (Chopped)

Cucumber - 110 grams (Grated, strained)

Turkish bread - 5 (130 gram ea.)

Avocado - 125 grams (Pulp)

Tomato - 180 grams (Sliced)

Rocket - 110 grams

Cheese – grated - 200 grams (Light)

Tandoori pulled lamb - 1.0 kg (As per green recipe)

Yoghurt – plain - 300 grams (Low fat)

Parsley – continental - 2 tbsp. (Chopped)

Cucumber - 220 grams (Grated, strained)

Turkish bread - 10 (130 gram ea.)

Avocado - 250 grams (Pulp)

Tomato - 360 grams (Sliced)

Rocket - 220 grams

Cheese – grated - 400 grams (Light)

Tandoori pulled lamb - 5.0 kg (As per green recipe)

Yoghurt – plain - 1.3 kg (Low fat)

Parsley – continental - 1 bunch (Chopped)

Cucumber - 1.1 kg (Grated, strained)

Turkish bread - 50 (130 gram ea.)

Avocado - 1.25 kg (Pulp)

Tomato - 1.8 kg (Sliced)

Rocket - 1.0 kg

Cheese – grated - 2.0 kg (Light)

Method

Combine the pulled lamb, yoghurt, parsley and cucumber together, set aside.
Cut the Turkish breads ¾ of the way through.
Spread the base of the Turkish bread with the avocado, rocket then tomato, evenly distribute the lamb, finish with the grated cheese.
Microwave for 30 seconds and toast for 3 minutes or until browned and crisp.

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.