Lamb Flatbreads with Griddled Harissa CauliShoots

Serves: Makes 2 flatbreads
Preparation time: 10 minutes
Cooking time: 25 minutes

You'll need:

For the CauliShoots

  • 250g CauliShoots
  • 1 tbsp olive oil
  • 2 tbsp harissa paste
  • Salt and pepper

For the Lahmacun

  • ½ onion, finely chopped
  • ½ tsp ground cinnamon
  • 1 tsp cumin
  • ½ tsp chilli flakes
  • 2 tbsp tomato puree
  • Small bunch of parsley
  • 200g lamb mince
  • ½ tsp of salt
  • 440g pizza dough (we used Northern Dough Co.)
  • 1 tbsp flour, for rolling

To serve

  • 35g toasted pine nuts
  • 1 tbsp pomegranate molasses
  • ¼ cucumber, sliced
  • ½ red onion, finely sliced
  • Handful of cherry tomatoes
  • Turkish pickles

What to do:

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.