Turkish Lamb Pide with Sweet Palermo Capsicum and Mint Salad

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 22, 2015.

A tasty lamb dish with a sweet Palermo capsicum and mint salad to serve

Ingredients

1 teaspoon runny honey
3/4 tablespoon vinegar (e.g. cider, white wine, red wine)
2 tablespoons olive oil
1 sweet Palermo capsicum, cut in half lengthwise, seeds and core removed, finely sliced
3 carrots, peeled and grated
1/2 cup frozen corn, defrosted
1 tablespoon chopped mint leaves

oven to 200°C. Line an oven tray with baking paper.
Cut Turkish pide into thirds then cut each piece horizontally through the middle, to make 6 pieces. Place, cut-side-up on prepared tray. Mix tomato paste with a drizzle of olive oil and sugar (if using) and evenly spread over each Turkish pide. Toast in oven for 8–10 minutes or until lightly golden and crisp.
Heat a drizzle of olive oil in a large fry-pan on medium to high heat. Cook onion, garlic, lamb mince and Turkish spice mix, breaking up mince with a spoon, until mince is browned and cooked through, about 7 minutes. Remove from heat, stir through tomato and season with salt and pepper.
In a large bowl, whisk together honey, vinegar, and olive oil. Add remaining salad ingredients, season with salt and pepper and toss to combine. Spoon lamb mince mixture on top of each pide then cut each in half. Spoon a dollop of yoghurt on top and sprinkle with dukkah (if using).
Place a few pieces of lamb pide and a serving of salad on each plate. Serve with extra yoghurt on the side, if desired. Garnish with mint leaves.