1 leek, finely diced
1/2 bunch lemon thyme leaves
8 cloves garlic, minced
1/4 cup extra virgin olive oil
500g lamb mince
1 tsp ground cumin
1/2 tsp ground coriander
2 Tbsp oyster sauce
Sea-salt flakes and freshly ground black pepper, to season
1/2 bunch coriander, chopped
1/4 bunch mint, chopped, plus extra leaves, to serve
150g feta, crumbled
1/2 cup pomegranate arils
4 green shallots, finely sliced
Shredded cabbage, sliced cucumber, pomegranate molasses and yoghurt, to serve
Cook leek, thyme and half the garlic in half the oil in a pan on high heat, until softened. Add mince, spices and oyster sauce. Cook, stirring constantly, until thickened. Season. Fold in herbs.
Mix remaining oil and garlic and season with salt. Brush onto flatbreads, then grill until lightly blackened. Combine feta, arils and sliced shallots.
Serve mince, flatbreads and pomegranate salsa with cabbage, cucumber, pomegranate molasses, yoghurt and extra mint, so guests can assemble their own dish.