Turkish flats recipe

Ingredients

• Olive oil
• 250 g lean lamb mince
• 1 tsp cumin seeds
• 1 tsp sweet smoked paprika
• 50 g shelled walnuts
• 2 sprigs of fresh rosemary
• 2 cloves of garlic
• 2 tbsp tomato purée
• 1 lemon
• 4 large flour tortillas

• 4 spring onions
• 1 green pepper
• ¼ of a cucumber
• 3 ripe tomatoes
• 1 little gem lettuce
• ½ a bunch of fresh coriander
• ½ a bunch of fresh dill
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 30 g feta cheese

• 4 heaped tsp low-fat houmous
• Lingham’s chilli sauce (optional)
• Pickled chillies (optional)

1. Put 1 tablespoon of olive oil into the frying pan with the mince, salt, pepper, cumin seeds and paprika. Crumble in the walnuts, strip in the rosemary leaves and break everything apart with a wooden spoon, stirring regularly until golden. Trim the spring onions, tear the stalks and seeds out of the pepper, then slice all the salad veg and herb leaves in the processor, tip on to a serving platter.
2. Squash the unpeeled garlic through a garlic crusher into the lamb pan. Stir in the tomato purée and lemon juice, then take the pan off the heat. Lay the tortillas over 2 large baking trays and spread the lamb mixture evenly across them with the back of a spoon. Pop into the oven for 5 minutes to crisp up.
3. Dress the salad veg with the extra virgin olive oil and vinegar, toss together then season to taste and crumble over the feta. Top and stuff the tortillas with loads of salad, then serve with houmous, and chilli sauce or pickled chillies, if you like.