Lamb Flatbreads with Mint & Nut Salsa

INGREDIENTS

• 1 x pack 2 lamb leg steaks
• 25g blanched almonds, roughly chopped
• 25g pine nuts
• 100g cherry tomatoes, quartered
• 1/2 small red onion, finely chopped
• 2 spring mint, leaves chopped
• 2 tsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 2 x Deli Kitchen Plain Flat Buns

METHOD

1. Place the lamb steaks under a preheated grill for 4-5 minutes each side for medium-well done, or according to taste.
2. Meanwhile, dry fry the almonds and pine nuts until golden, and mix in with the tomatoes, onion, mint, parshley, oil and vinegar, then season.
3. Toast the flat buns under the grill for 1-2 minutes to warm. Slice the lamb steaks into bite size pieces and fill the buns,spooning over some of the mint and nut salsa. Serve with remaining salsa and salad.

NOTE

This recipe is from Waitrose