Souvlaki Style Lamb Koftas on Flatbread

Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Thinly slice the tomatoes, discarding the top. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Quarter the pomegranate (see ingredients for amount). Holding the pomegranate pieces over a bowl of water, scoop out the seeds into the bowl of water. TIP Use a fork to do this, it helps to release the seeds. Scoop out the seeds and set aside. Discard the white pith.

Pop the panko breadcrumbs into a large bowl. Add the baharat spice and water (see ingredients for amount) and mix together well. Add the lamb mince and, using your hands, mix until very well combined. Form into kofta shapes (3 per person). IMPORTANT: Remember to wash your hands after handling raw meat!

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the koftas and fry until browned on the outside and cooked through, 8-12 mins in total. Carefully turn them every 3 mins and lower the heat if they are burning. IMPORTANT: The koftas are cooked when they are no longer pink in the middle.

Meanwhile, in a small bowl mix the yogurt and mint, season with salt and pepper and set aside. Pop the flatbreads into your oven to warm through for the last 3-4 mins of chip cooking time.