Spiced Lamb Meatball and Salad Flatbreads

Preheat the oven to 180°C fan bake.

Put the breadcrumbs, milk, egg, spices, garlic and lemon zest in a food processor and blitz. Add the mince, sausages, spring onions and currants and season generously with salt and pepper. Pulse to combine but don’t overmix or it will be too smooth. 

Roll into golf ball-sized balls and place on a lightly greased oven tray. You should have about 18. Brush the tops with olive oil and bake for about 20 minutes, turning once during cooking, or until cooked through.

To serve: Top the flatbreads with hummus and yoghurt, meatballs, cucumber, red onion and crumbled feta. Drizzle with a little pomegranate molasses and top with the herbs.

Cook’s note: Toss 1 thinly sliced red onion with 2 tablespoons lemon juice, a pinch of sugar and 1 teaspoon sea salt. Set aside to let the onions soften and turn pink.