LAMB FLATBREADS

Serves 2

1. In a small bowl, mix 4 tbsp natural yoghurt with half a small garlic clove, crushed; 2 sprigs of mint leaves, chopped; and a quarter of a cucumber, grated. 2. Season to taste. 3. Over 2 Middle Eastern flatbreads, scatter 2 handfuls of baby spinach leaves and 200g leftover sliced roast lamb.

4. Drizzle with the yoghurt mixture and scatter with 2 tbsp pomegranate seeds.