Ingredients

• 1 x 10” Taste the Difference Multiseeded Flatbread          
•   250g lamb mince
  • 2 tsp. harissa paste
  • 1 courgette, sliced
  • ½ pack haloumi, sliced
  • Seeds from ½ a pomegranate
  • Handful of shredded mint
  • ½ an onion finely chopped
  • ½ a celery stick finely chopped
  • ½ a carrot finely chopped
  • 1 garlic clove, crushed
  • ½ tsp. whole cumin seeds, toasted
  • 1 tsp paprika
  • 1 tbsp. tomato puree
  • Olive oil

Method

1. Preheat the oven to 200C
2. Mix the lamb mince with the harissa paste. Place in a tray and bake in the oven at 200c for 10 minutes or until nicely browned making sure that you stir to break up the pieces half way through
3. Make tomato spice paste; sweat the onions, celery and carrot in a pan with a little oil, season well. Add the crushed garlic, paprika, cumin, and tomato puree, cook out for a couple of minutes before adding a couple of tbsp. of water to loosen. Cook for another minute or two and then mix the ingredients together with a hand blender
4. Mix the sliced haloumi and sliced courgette with a little olive oil. Heat up a griddle pan and then char-grill all pieces on both sides
5. Spread a little tomato paste on flat breadand add the lamb mixture, sliced haloumi, and courgette on top.
6. Bake in the oven at 180C for four minutes
7. Serve on a wooden board and scatter over the pomegranate seeds and chopped mint