HERB AND LAMB MINCE FLATBREADS

Preparation time 10 mins Cooking time 15 mins Serves 4 1 leek, finely diced Œ/“ bunch lemon thyme leaves 8 cloves garlic, minced Œ/‘ cup extra virgin olive oil 500g lamb mince 1 tsp ground cumin Œ/“ tsp ground coriander 2 Tbsp oyster sauce Sea-salt flakes and freshly ground black pepper, to season Œ/“ bunch coriander, chopped Œ/‘ bunch mint, chopped, plus extra

leaves, to serve

8 flatbreads

150g feta, crumbled

Œ/“ cup pomegranate arils

4 green shallots, finely sliced Shredded cabbage, sliced cucumber, pomegranate molasses and yoghurt, to serve

STEP 1 Cook leek, thyme and half the garlic in half the oil in a pan on high heat, until so“ened. Add mince, spices and oyster sauce. Cook, stirring constantly, until thickened. Season. Fold in herbs.

STEP 2 Mix remaining oil and garlic and season with salt. Brush onto flatbreads, then grill until lightly blackened. Combine feta, arils and sliced shallots.

STEP 3 Serve mince, flatbreads and pomegranate salsa with cabbage, cucumber, pomegranate molasses, yoghurt and extra mint, so guests can assemble their own dish.