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Lilydale Chicken Pizza

Serves: 4-6

Preparation time: 15 minutes

Cooking time: 8 minutes


  • 1 x 500g pack Lilydale mince
  • 400g can chick peas, rinsed and drained
  • 2 Tbsp. olive oil
  • 2 onions, chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 Tbsp. smoked paprika
  • flat bread


  • 1/4 cup soaked burghul
  • 20g salad leaves
  • 1/2 Lebanese cucumber, chopped
  • 1/2 small Spanish onion, sliced
  • 2 tsp finely chopped parsley
  • Lemon wedges, to serve
  • Mint leaves, to serve


  1. Heat oil in frying pan over medium heat, cook onion until lightly golden. Add cumin, coriander and paprika, stir until fragrant and coating onion. Increase heat and cook chicken, breaking up any lumps with a fork.
  2. In bowl, toss together the burghul, salad leaves, cucumber, sliced onion and parsley. Spoon chicken mixture over flat bread with salad. Serve with lemon wedges and mint leaves.
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Our Recipes
Our Recipes