Flatbread pizza topped with lamb, pomegranate, mint and halloumi

Flatbread pizza topped with lamb, pomegranate, mint and halloumi


  1. Preheat the oven to 200C/400F/Gas Mark 6.
  2. Mix the lamb mince with the harissa paste. Place in a tray and bake in the oven for 10 mins or until nicely browned making sure that you stir to break up the pieces halfway through
  3. Make tomato spice paste; sweat the onions, celery and carrot in a pan with a little oil, season well. Add the crushed garlic, paprika, cumin, and tomato puree, cook out for a couple of minutes before adding a couple of tbsp of water to loosen. Cook for another minute or two and then mix the ingredients together with a hand blender.
  4. Mix the sliced haloumi and sliced courgette with a little olive oil. Heat up a griddle pan and then char-grill all pieces on both sides.
  5. Spread a little tomato paste on flat bread and add the lamb mixture, sliced haloumi, and courgette on top.
  6. Bake in the oven at 180C/350F/Gas Mark 5 for four minutes.
  7. Serve on a wooden board and scatter over the pomegranate seeds and chopped mint.

Recipe from www.sainsburys.co.uk

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This easy-to-make pizza is perfect for dinning alfresco


1x10” Taste the Difference Multiseeded Flatbread
250g (9oz) lamb mince
2 tsp. harissa paste
1 courgette, sliced
½ pack haloumi, sliced
Seeds from ½ a pomegranate
Handful of shredded mint
½ an onion finely chopped
½ a celery stick finely chopped
½ a carrot finely chopped
1 garlic clove, crushed
½ tsp whole cumin seeds, toasted
1 tsp paprika
1 tbsp tomato puree
Olive oil


Time: 15 mins
Serves: 4
Nutrition: n/a