This easy flatbread dish is always popular with friends. Serve with yoghurt, olives, lemon cheeks, mint, salad leaves and avocado.
2 tablespoons olive oil
1 onion, grated
2 cloves garlic, crushed
500 grams beef mince
sea salt and ground pepper
2 tablespoons tomato paste
1 tablespoon ras el hanout
100 grams baby spinach, roughly chopped
4 large flatbreads, approx 20cm
oil for brushing
2 spring onions, thinly sliced
1 medium tomato, chopped
small handful mint or parsley, roughly chopped
200 grams halloumi or mozzarella cheese, grated
Beef filling: Heat the oil in a large sauté pan and, when hot, add the onion, garlic and mince. Season generously with salt and pepper and, keeping the heat high, cook for 8 minutes, breaking up the meat with a wooden spoon so there are no large pieces.
Stir in the tomato paste and the ras el hanout and cook for 2 minutes.
Add the spinach and stir until wilted. Tip into a bowl and cool until warm.
To assemble: Brush one side of each flatbread with oil and place oiled side down on the bench.
Top one half of each flatbread with ¼ each of the following, in this order: beef, spring onions, tomato and herbs then halloumi or mozzarella. Fold over to cover.
Place in an unheated, large sauté pan and turn the heat to medium-low. If your pan is large enough, cook two at a time. Cook for about 3 minutes each side until golden and crisp. Keep warm until all the flatbreads are cooked.
Cut into pieces and accompany with the serving suggestions.