Ingredients
20 total- 2 candy beetroot, cut into 5mm-thick slices, then into matchsticks
- 0.5 tsp of sea salt
- 50 ml of cider vinegar
- 1 tbsp of coriander seeds, crushed
- 1 tbsp of caster sugar
- 3 tbsp of olive oil
- 2 red onions, finely sliced
- 400 g of organic lamb mince (20% fat)
- 1 tsp of ground cumin
- 0.25 g of ground cinnamon
- 1 tbsp of rose harissa paste, plus extra to serve
- 200 g of self-raising flour, plus extra to dust
- 100 g of wholemeal spelt flour
- 0.5 tsp of baking powder
- 0.5 tsp of salt
- 350 g of natural yoghurt
- 1 clove of garlic, crushed or grated
- 2 baby gem lettuce, shredded
- 0.5 bunch of flat-leaf parsley, torn
- 0.5 bunch of dill, torn
Method
5 stepsStep 1
Mix the beetroot and sea salt in a bowl. In a saucepan, heat the vinegar, coriander, sugar and 50ml water until dissolved; add to the beetroot.
Step 2
Heat 1 tbsp oil in a frying pan; cook the onions with a pinch of salt for 15 mins. Add the lamb, turn up the heat and fry for 7-10 mins. Add the spices and harissa. Cook for 1 min; season.
Step 3
For the flatbread, combine the flours, baking powder and salt in a bowl. Make a well and add 2tbsp water, 150g of the yoghurt and the remaining 2tbsp olive oil. Mix with your hands. Knead on a floured surface for 2-3 mins. Divide into 4 equal balls; rest for 10 mins.
Step 4
Meanwhile, mix the remaining 200g yoghurt with the garlic and some salt; set aside.
Step 5
Put a frying pan over a high heat; roll out the dough thinly. Cook one flatbread at a time for 30 secs on each side. To serve, top each with lamb, garlicky yoghurt, harissa, lettuce, beetroot, herbs and chilli sauce, if liked.