Lahmacun

Put a frying pan on medium-high heat with a drizzle of oil. Once the pan is nice and hot add the lamb mince. Sprinkle in a pinch of salt and a grind of black pepper and cook for 5 mins until brown. Tip: If your frying pan is small do this in batches, you don’t want to crowd the pan or the lamb will stew rather than fry.

Once your lamb has cooked for 5 mins and has browned, add your shallot, tomato purée and shawarma seasoning. Stir together and cook for 3-4 mins before adding your garlic and cooking for another minute. Take the pan off the heat.

Put the flatbreads on a baking tray and spoon on your spiced lamb. Leave a 1cm border around the edge. Put your broccoli slices on top of your spiced lamb and finally, crumble over the feta. Drizzle some olive oil over the top. Tip: If there is too much broccoli to fit on top of the flatbreads, don’t worry, you can pop this in the fridge and use it another time!

Place your spiced lamb flatbreads in your oven for 12-15 mins or until your broccoli is slightly brown and crispy. Tip: If it takes a bit longer, that’s fine!

Meanwhile, pull the mint leaves off their stalks and finely chop. Mix your mint together with the yoghurt, a small pinch of salt and a grind of black pepper.