Spiced lamb flatbreads

If making your own flatbreads, start by mixing the flour and yoghurt in a bowl until it just comes together. Leave the dough to rest for 30 mins while you prepare the mince and veggies.

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Lightly toast the pine nuts in a dry frypan and set aside.

Return the pan to a low heat with the oil and add the onion once hot. Cook over a low heat until the onion is soft, about 5-10 minutes.

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Turn up the heat and add the lamb mince. Allow to sizzle, then stir with a wooden spoon to break up the meat and cook until browned.

Add the cinnamon, allspice, cloves, and chilli flakes and cook for about 1 minute before adding the tomatoes, tomato paste, parsley and pine nuts. Lightly season with salt and black pepper and cook over a moderate heat for 8-10 minutes until most of the moisture has evaporated but the lamb mince is not dry.

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Remove from the heat, add the lemon juice and mix well. Set aside while you finish the flatbreads.

Lightly flour a clean bench and divide the flatbread dough into roughly eight balls. Lightly knead each dough ball on the bench before pressing it out flat with your hands. Continue to stretch each one out with your hands or use a floured rolling pin until they are around 5mm thick. Add more flour if the dough is sticky.

Heat a fry pan to a medium-high heat and add a dash of oil. Place your flatbread in the pan, cooking for a few minutes on each side until the surface is browned and bubbled (the flatbread may puff slightly). Remove from the heat and transfer to a warmed plate, covered with a tea towel. Repeat for each flatbread.

To assemble, spread out the flatbreads and scatter with salad greens, top with the lamb and then the diced cucumber, pickled onion, and a dollop of yoghurt.