‘Meatza’
From ‘I Quit Sugar For Life’ by Sarah Wilson
Courses
Main
Servings
Prep Time
4
15
minutes
Cook Time
25
minutes
Servings
Prep Time
4
15
minutes
Cook Time
25
minutes
Ingredients
500
g
organic minced beef
1
tsp
smoked sweet paprika
2
tsp
garlic powder
2
tsp
ground cumin
1
tsp
ground allspice
1/3
cup
Greek style full fat organic plain yoghurt
or I use goats yoghurt
1
small red onion
finely sliced
2
tsp
pine nuts
1
bunch asparagus
trimmed and sliced
1/4
cup
finely grated parmesan cheese
1
tsp
chilli flakes
optional
large handful of rocket leaves
1/2
tbsp olive oil
squeeze of lemon or lime juice
Instructions
Preheat oven to 200oC and line base of a 23cm pie dish or spring-form cake tin with baking paper
Mix together the beef and spices and spread over the base of the tin, pressing it into the edges
Bake for 10-15 mins
Remove from oven and remove any juices by pouring off or with kitchen paper
Arrange the yoghurt, onion, pine nuts, asparagus and cheese on top and bake for a further 10 mins or so
Toss the rocket leaves with the olive oil and lemon juice and arrange on the cooked meatza to serve