1

To make pickled onion, stir cumin seeds in a small frying pan over a medium heat for 1-2 minutes, until fragrant. Add onion, vinegar, sugar and ½ teaspoon salt. Cook, stirring, for 2-3 minutes, until sugar has dissolved and onion has softened slightly. Set aside to cool.

2

To make koftas, place mince, garlic, coriander, cumin, paprika and parsley in a large bowl. Season with salt and pepper and mix well to combine. Shape into 12 oval koftas and transfer to a plate. Cover and refrigerate while preparing flatbreads.

3

To make flatbreads, place flour in a medium bowl and season with salt and pepper. Stir in yoghurt with a flat-blade knife to form a dough. Turn dough onto a lightly floured surface. Knead for 2 minutes, or until smooth, then divide into 4 equal portions. Shape each portion into a ball and roll out into a 15cm round. Lightly spray a grill pan with oil and heat over a medium-high heat. Cook flatbreads, one at a time, for about 2 minutes on each side or until slightly charred and cooked through. Remove from the pan and wrap in a clean tea towel to keep warm.

4

Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook koftas for about 8 minutes, turning, or until evenly browned and cooked through.

5

Meanwhile, to make lemon yoghurt, combine all ingredients in a small bowl. Season with salt and pepper. To serve, top flatbreads with salad leaves, koftas, pickled onion and lemon yoghurt.