Middle Eastern Lamb Mince

Ingredients

• 200 g spinach (washed and roughly chopped)
• 1 cucumber (deseeded and chopped into small cubes)
• 10 radishes (thinly sliced)
• 2 tbsp olive oil
• 1 tbsp molasses or honey
• 1 tbsp white vinegar
• 1 lemon (juice)
• 2 tbsp pine nuts
• 1 tbsp cooking oil (groundnut, sunflower or olive oil)
• 1 white onion (finely chopped)
• 1-2 green chilies (finely chopped)
• 2 cloves garlic (crushed)
• 400 g lamb mince
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp beef stock powder
• 1/2 tbsp molasses or honey
• 1 pinch sea or kosher salt
• 2 tbsp fresh mint
• 2 tbsp fresh coriander
• 2 tbsp fresh parsley
• 4 tbsp pomegranate seeds
• 4 Flatbreads
• Tzatziki (optional)

Instructions

1. 1

   Mix the chopped spinach, cucumber and radishes in a salad bowl and combine the dressing ingredients in a salad dressing shaker or mug and set aside.

2. 2

   Place a frying pan on a medium to high heat and toast the pine nuts and set them aside.

3. 3

   Add oil to the pan and fry the onions with the green chili on a medium heat until soft.

4. 4

   Reduce the heat to medium and add the garlic and cook for 1 more minute.

5. 5

   Increase the heat, add the lamb mince and cook until brown.

6. 6

   Reduce the heat to medium and add the ground allspice, cinnamon, coriander, cumin, crushed beef stock cube and molasses or honey and continue to cook for a further few minutes to allow the seasoning to infuse.

7. 7

   When the lamb mince is cooked taste and adjust the seasoning if needed. Add a little salt to taste if required.

8. 8

   Turn off the heat and stir in the mint, coriander and parsley, pomegranate seeds and toasted pine nuts.

9. 9

   Warm the flatbreads under the grill according to packet instructions, toss the salad with the dressing and serve with the lamb mince and tzatziki (optional).