Mediterranean Style Double Gammon with Lebanese flatbread
with yoghurt sauceCalories
:
906 kcalProtein
:
81g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Protein Rich
Family Friendly
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
600 grams
Gammon Steak
4 unit(s)
Lebanese Flatbread
(Contains: Cereals containing gluten, Wheat)
15 grams
Mediterranean Spice Mix
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
1 unit(s)
Courgette
1 unit(s)
Onion
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
75 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Lemon
5 grams
Parsley
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3789 kJ
Energy (kcal)906 kcal
Fat26.4 g
of which saturates9.6 g
Carbohydrate86.3 g
of which sugars16.6 g
Dietary Fiber9.4 g
Protein81 g
Salt10.1 g
Potassium749.8 mg
Calcium123.3 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press). Halve and peel the onion, then cut each half into 3 wedges.
- Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Roughly chop the parsley (stalks and all). Quarter the lemon.
2
- Pop the bell pepper, courgette, onion and half the garlic onto a lined baking tray.
- Drizzle with oil, season with half the Mediterranean spice, salt and pepper, then toss to coat.
- When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
3
- In a small bowl, combine the yoghurt, remaining garlic, parsley, the juice of half the lemon wedges and a drizzle of oil.
- Season to taste with salt and pepper.
4
- Place a large pan over high heat with a drizzle of oil.
- Season the gammon with the remaining Mediterranean spice.
- Once pan is hot, add the gammon and fry until golden, 2-3 mins each side. IMPORTANT: Wash hands and equipment after handling raw pork. Gammon is cooked when no longer dark pink in the middle.
- Once cooked, remove from the pan and thinly slice.
5
- When everything is almost ready, place the Lebanese flatbread on a baking tray.
- Sprinkle with a little water and pop into the oven to warm through, 2-3 mins.
6
- Top the warmed flatbread with the sliced gammon and the roasted veg.
- To finish, drizzle over the yoghurt sauce.
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