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Ingredients

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Tip the mince, garlic, cumin, cinnamon, lemon zest, lemon juice, tomato purée and half the oil into a food processor along with ½ tsp sea salt flakes and some black pepper. Pulse until well combined.

  • STEP 2

    Arrange the two flatbreads on a baking tray, then divide the lamb mixture between them, spreading it right to the edges. Put in the oven for 17-20 mins until cooked through. Meanwhile, combine the parsley, red onion, vinegar and remaining olive oil in a bowl and season well. Serve the flatbreads with the parsley salad scattered over the top.

Recipe from Good Food magazine, June 2024

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