Spiced lamb flatbreads

Top these speedy flatbreads with fragrant lamb and spices for a flavour-packed side. Similar to Turkish lahmacun, serve with parsley salad scattered on top

Ingredients

• 200 g lamb mince
• 3 garlic cloves , crushed
• 0.75 tsp ground cumin
• 0.5 tsp ground cinnamon
• 0.5 lemon , zested and juiced
• 3 tbsp tomato purée
• 2 tbsp olive oil
• 2 flatbreads
• small handful of parsley , roughly chopped
• 0.5 small red onion , finely sliced
• 1 tbsp red wine vinegar

Steps

1. Heat the oven to 180C/160C fan/gas 4. Tip the mince, garlic, cumin, cinnamon, lemon zest, lemon juice, tomato purée and half the oil into a food processor along with ½ tsp sea salt flakes and some black pepper. Pulse until well combined.
2. Arrange the two flatbreads on a baking tray, then divide the lamb mixture between them, spreading it right to the edges. Put in the oven for 17-20 mins until cooked through. Meanwhile, combine the parsley, red onion, vinegar and remaining olive oil in a bowl and season well. Serve the flatbreads with the parsley salad scattered over the top.