Greek-Style Lamb With Pitta Nachos And Garlic Mayo

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat

Once hot, add half the sliced onion (you'll use the rest later!) with a generous pinch of salt and cook for 4-5 min or until slightly softened

While the onion is cooking, chop your wholemeal pitta[s] into triangles

Add the pitta triangles to a baking tray (or two!) and sprinkle over your dried oregano

Season with a large pinch of salt and drizzle generously with olive oil

Put the tray[s] in the oven for 8-10 min or until crisp and golden – these are your pitta nachos

Once the onion has softened, increase the heat to high and add your lamb mince with your baharat, 2 tsp [3 tsp] [4 tsp] flour and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 7-8 min or until the lamb is browned all over and cooked through (no pink meat!), breaking it up with a wooden spoon as you go – this is your Greek-style lamb

While the lamb is cooking, halve your cucumber lengthways then scrape out the seeds using a teaspoon, discard the seeds

Slice the cucumber halves finely

Chop your tomato[es] finely

Boil a little water in a kettle

Add half your red wine vinegar (you'll use the rest later!) to a bowl with your ground sumac, 1 tsp [1 1/2 tsp] [2 tsp] sugar, a pinch of salt and a splash of boiled water and stir until dissolved

Add in the sliced cucumber and remaining sliced onion, give it a good mix up and set aside to pickle – this is your quick-pickled salad

Peel and finely chop (or grate) your garlic

Add your mayo to a bowl with your chopped garlic (don't like raw garlic? Go easy!), the remaining red wine vinegar, a pinch of salt and a drizzle of olive oil

Give it a good stir – this is your garlic mayo

Add the chopped tomato to the quick-pickled salad and gently mix together