Neven Maguire's Crispy Lamb Flatbreads

INGREDIENTS

• 1 Pack Simply Better Connemara Hill Minced Lamb
• 2 Red Onions, 1 finely grated & 1 thinly sliced
• 4 Tbsp Chopped Fresh Flat-Leaf Parsley
• 1 Tbsp Simply Better Expertly Blended Lemon Harissa Seasoning
• 1 Tsp Simply Better Expertly Blended Saigon Cinnamon Powder
• 1 Pack Simply Better Italian Piadina Romagnola IGP Alla Riminese
• 2–3 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil
• ½ Cucumber
• 250g Simply Better Authentic Greek Yoghurt (0% fat)
• 2 Garlic Cloves, crushed
• 1 Jar Simply Better Handmade Kasundi Chutney
• 1 Pack Simply Better Irish Tomkin Tomatoes, cut into thin wedges
• 50g Simply Better Greek Feta Barrel Aged
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Mix lamb, grated onion, parsley, harissa, cinnamon, salt and pepper.
2. Spread the lamb mixture between two flatbreads and top with the remaining two. Rub both sides with oil and bake for 15–20 minutes until crispy.
3. Grate cucumber, squeeze out excess juice, then mix with yoghurt, garlic, and seasoning to make tzatziki. Add a few dollops of chutney on top.
4. Mix tomatoes and sliced onion, drizzle with oil, and crumble over feta.
5. Cut the crispy lamb flatbreads into triangles and serve with the dips and salad.