Lamb Lahmacun With Tahini & Spinach Salad

Preheat the oven to 200°C/ 180°C (fan)/ 390°F/ Gas 6

Peel and finely dice half [1] red onion reserving the rest for later

Dice 1 [2] tomato[es] finely

Peel and finely chop (or grate) the garlic

Heat a large wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped red onion, tomato and garlic to the pan and cook for 5 min or until softened

Once softened, add the lamb mince, chilli flakes (can't handle the heat? Go easy!), ground cumin and ground allspice to the pan with a pinch of salt and pepper 

Cook for 10-12 min, breaking it up with a wooden spoon as you go, until the lamb is cooked through and is starting to crisp – this is your spiced lamb

Whilst everything is cooking, add the plain naans to a baking tray

Put the tray in the oven for 8-10 min or until the naans are crispy

Meanwhile, peel and slice the remaining red onion (as finely as you can!)

Chop the remaining tomato roughly 

Add the sliced red onion and chopped tomato to a bowl with the baby leaf spinach

Add the balsamic vinegar to the bowl and give everything a good mix up – this is your spinach salad

Once everything is done, top the crispy naans with the spiced lamb and drizzle the tahini over – this is your lahmacun