Lamb flatbread with cacik

SERVES 4

1 small red onion, thinly sliced into rings 1 tbsp lime juice

1 Afghan-style flatbread 400 gm lamb sausages, such as merguez, meat squeezed from casings 2 tbsp pomegranate molasses CACIK (TURKISH YOGHURT) 1 Lebanese cucumber, coarsely grated 95 gm (1/3 cup) natural yoghurt 1 garlic clove, finely grated 1½ tbsp finely chopped mint and dill

1 Preheat grill to high and position the shelf to sit at the top-third of the oven.

2 Place onion in a small bowl with lime juice and a pinch salt and gently massage to soften. Cover and set aside for onion to pickle (10 minutes).

3 For cacik, combine grated cucumber and a large pinch salt in a bowl and set aside to extract excess moisture

(10 minutes), then squeeze water from cucumber (discard water). Stir through yoghurt, garlic and herbs and set aside. 4 Place bread on a large tray lined with baking paper and using a fork, prick bread all over. Using your hands, spread a thin layer of sausage meat onto bread. Drizzle with 1 tbsp pomegranate molasses and season. Place under grill until meat is cooked through and bread is golden (8 minutes).

5 Cut flatbread into thick slices, top with onion pickle, cacik and remaining molasses. Season to taste and serve.