Serves: Makes 2 flatbreads
Preparation time: 10 minutes
Cooking time: 25 minutes
For the CauliShoots
For the Lahmacun
Preheat the oven to 200°C. Toss the CauliShoots with the oil, harissa and seasoning and spread out on a baking tray. Roast for 25 minutes, or until cooked through and golden.
In a bowl mix together the onion, spices, chilli flakes, tomato purée and ¾ of the parsley. Add the meat and salt and stir until well combined. Set aside.
Roll out the dough to two large ovals, around ½ cm thick, on a well-floured surface.
Divide the topping between the bases, spreading it to the edges of the dough. Transfer to baking sheets, then bake for 12 minutes until the base is blistering and the topping is cooked.
Remove from the oven, top with the CauliShoots and return to the oven for a couple of minutes to warm the CauliShoots through.
Remove from the oven, sprinkle with the pine nuts, then drizzle over the pomegranate molasses.
Serve hot, topped with the sliced cucumber, red onion, tomatoes, pickles and reserved parsley.