1

To make the flatbreads, put the flour into a bowl, season, then add the yogurt and stir until a dough forms. Dust a surface with 10g flour, then tip the dough out onto it. Knead for 2 minutes until smooth, then divide it into 4 balls. Roll out each ball to a circle and place on a baking tray. When you're ready, heat a nonstick frying pan or griddle pan over a medium-high heat and cook the flatbreads for 45 seconds on one side, then turn and cook for 20-30 seconds on the other side. Remove from the pan and set aside in a clean, folded tea towel while you cook the remaining flatbreads.

2

To make the koftas put the beef mince into a bowl with the garlic and lemon zest, add the cumin, coriander, smoked paprika, cinnamon and parsley, then season and mix together. Shape into 12 koftas. Heat the oil in a large frying pan and fry the koftas for 6-8 minutes, turning regularly, until browned all over and cooked through.

3

To make the pickled onions, put the coriander and cumin seeds in a frying pan and toast over a medium heat for 1-2 minutes. Transfer to a pestle and mortar and lightly crush. Put the spices into a pan with the cider vinegar, agave, salt and the sliced onions. Heat over a low heat for 2-3 minutes, then remove from heat and set aside to cool.

4

To make the lemon yogurt sauce put the yogurt into a bowl, add the garlic along with the lemon juice and zest and a handful of parsley. Whisk together, then season to taste.

5

To serve, top the flatbreads with a handful of salad leaves, three koftas, some of the pickled onions and the yogurt dressing.