Lamb, eggplant and mint pizza

Serving suggestion

Serve with Warm potato and carrot salad (see tip) to boost the veges in your meal.

Variations

Make it gluten free: Use a gluten-free base and check tomato paste is gluten free.

HFG tip

As this recipe uses a very thin pizza base, make sure you put the pizza on its cooking tray before adding the topping.

Warm potato and carrot salad

Serves 4
Cost per serve $3.10
Time to make 25 minutes

400g small potatoes, sliced
2 carrots, sliced
200g Brussels sprouts, frozen or fresh
4 cups baby spinach leaves
3 spring onions, sliced
1 teaspoon Tuscan seasoning
3 tablespoons balsamic dressing — made with 2 tablespoons balsamic vinegar and 1 tablespoon oil
3 tablespoons flaked almonds, toasted

Step 1 Place potatoes and carrots in a pan of boiling lightly salted water and simmer for 12-14 minutes. Add Brussels sprouts and cook for a further 4 minutes.

Step 2 Drain veg and place in a serving bowl. Add spinach leaves, onions, seasoning and dressing. Toss lightly to coat.

Step 3 Sprinkle with almonds and serve with pizza.

Make it gluten free: Check seasoning is gluten free.

• High fibre, dairy free, vegetarian
• Energy 710kJ/169cal, protein 6g, total fat 7g, sat fat 1g, carbs 20g, sugars 5g, fibre 6g, sodium 270mg, calcium 100mg, iron 2mg