• Delightfully crisp bruschetta topped with tender lamb, feta-spinach and a salsa to kick off your alfresco dinner

    Recipe and styling by Illanique van Aswegen

    Photographs by Adel Ferreira

    Yoghurt-marinated pulled lamb bruschetta with spinach, tomato salsa and mint yoghurt

    Serves: Makes 12
    Cooking Time: 4 hrs 15 mins


    • LAMB

    • 125g plain low fat/Greek yoghurt
    • 60g tomato paste
    • 30ml (2 tbsp) barbecue spice
    • 30ml (2 tbsp) fresh oregano,
    • finely chopped
    • 15ml (1 tbsp) garlic, finely chopped
    • 5ml (1 tsp) sugar
    • 2 (750g) lamb shanks
    • 125ml (½ cup) red wine
    • salt and freshly ground black pepper, to taste

    • 150g tomatoes, finely chopped
    • ½ (60g) red onion, finely chopped
    • 5ml (1 tsp) red wine vinegar
    • salt and freshly ground black pepper, to taste

    • 180g plain low fat/Greek yoghurt
    • 45ml (3 tbsp) fresh mint, chopped
    • 7,5ml (1½ tsp) red wine vinegar
    • salt and freshly ground black pepper, to taste

    • 80ml olive oil
    • 10ml (2 tsp) garlic, finely chopped
    • 12 (450g) slices ciabatta bread
    • salt and freshly ground black pepper, to taste

    • 20ml (4 tsp) olive oil
    • 200g spinach, finely chopped
    • 2 (50g) spring onions, finely chopped
    • 10ml (2 tsp) garlic, finely chopped
    • 100g traditional feta, crumbled
    • salt and freshly ground black pepper, to taste
    • mint leaves, to garnish (optional)



    For the lamb, whisk the 125g yoghurt, the tomato paste, barbecue spice, oregano, garlic and sugar together. Pour the marinade over the lamb shanks and refrigerate, 1 hour.


    Preheat the oven to 200°C. Place the shanks and the yoghurt marinade in a roasting dish and pour in the red wine. Cover with foil and roast, 3 hours.


    Once the meat has cooled down, remove it from the bone and shred into threads. Season to taste.


    For the tomato salsa, stir all of the ingredients together and season to taste. Refrigerate until needed.


    For the mint yoghurt, place all of the ingredients in a food processor and blitz to a smooth purée. Season to taste. Refrigerate until needed.


    For the bruschetta, preheat the ovento 200°C. Whisk the 80ml olive oil and the garlic together. Brush the garlic oil on both sides of each ciabatta slice and arrange on a baking tray. Season to taste. Bake, 10 minutes. Turn each slice over and bake, another 5 minutes.


    For the spinach and feta topping, heat the 20ml (4 tsp) olive oil in a frying pan over medium heat. Add the spinach, spring onions and garlic and sauté, 2 minutes, until wilted and most of the liquid has evaporated. Crumble in the feta and remove from heat. Season to taste.


    To assemble, spoon a dollop of the warm spinach topping onto each bruschetta. Add the warm pulled lamb on top and a drizzling of the mint yoghurt. Finish it off with a teaspoonful of the salsa and garnish with fresh mint, if desired.


    The bruschetta toppings also work well as a filling for wraps, toasted pitas, omelettes and sandwiches. Follow your heart and change it up according to your theme.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com