Jamie's 15-Minute Meals
By Jamie Oliver
Ingredients
FLATS
olive oil
250g lean lamb mince
1 teaspoon cumin seeds
1 teaspoon sweet smoked paprika
50g shelled walnuts
2 sprigs of fresh rosemary
2 cloves of garlic
2 tablespoons tomato purée
1 lemon
4 large flour tortillas
SALAD
4 spring onions
1 green pepper
¼ of a cucumber
3 ripe tomatoes
1 little gem lettuce
½ a bunch of fresh coriander (15g)
½ a bunch of fresh dill (15g)
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
30g feta cheese
TO SERVE
4 heaped teaspoons low-fat houmous
optional: Lingham’s chilli sauce
optional: pickled chillies
Method
Ingredients out • Oven at full whack (240°C/475°F/gas 9) • Large frying pan, high heat • Food processor (fine slicer)
START COOKING
- Put 1 tablespoon of olive oil into the frying pan with the mince, salt, pepper, cumin seeds and paprika.
- Crumble in the walnuts, strip in the rosemary leaves and break everything apart with a wooden spoon, stirring regularly until golden.
- Trim the spring onions, tear the stalks and seeds out of the pepper, then slice all the salad veg and herb leaves in the processor, tip on to a serving platter.
- Squash the unpeeled garlic through a garlic crusher into the lamb pan.
- Stir in the tomato purée and lemon juice, then take the pan off the heat.
- Lay the tortillas over 2 large baking trays and spread the lamb mixture evenly across them with the back of a spoon.
- Pop into the oven for 5 minutes to crisp up.
- Dress the salad veg with the extra virgin olive oil and vinegar, toss together then season to taste and crumble over the feta.
- Top and stuff the tortillas with loads of salad, then serve with houmous, and chilli sauce or pickled chillies, if you like.
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