Turkish Lamb Flatbreads, Parsley, Shaved Fennel & Red Onion Salad

Method

1. 1. Place the lamb mince, garlic, grated tomato, onion and spices into a large bowl. Season with salt and add a good glug of olive oil then mix well with your hands until well combined.
   
2. 2. Set aside and make the salad by mixing together the parsley, fennel, red onion, tomatoes, sumac and some seasoning together in a bowl. Add another good glue of olive oil and the lemon juice then stir again to combine and set aside until needed.
   
3. 3. Preheat a griddle pan or your bbq to a medium heat, not hot.
4. 4. Divide the lamb mixture into 6 and begin to spread the lamb mixture onto the flatbreads, as if you were making a pizza and spread the meat out to the edges, ensuring a thin layer.
   
5. 5. Drizzle the meat with a little more olive oil then griddle, on the pan or bbq, meat side down, for 4 minutes. Flip and cook on the other side for 1 minute then remove from the pan or bbq and place onto a serving board. Load the salad onto each flatbread, serve with lemon wedges and finish with the pickled chillies, a sprinkling of the pomegranate seeds and a final drizzle of olive oil before rolling up or cut into triangles to enjoy.
   

• Recipes
• Turkish pizza

Ingredients

• US
• METRIC