Ingredients
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
8 flatbreads
150g feta, crumbled
1/2 cup pomegranate arils
4 green shallots, finely sliced
Shredded cabbage, sliced cucumber, pomegranate molasses and yoghurt, to serve
Method
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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.
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Mix remaining oil and garlic and season with salt. Brush onto flatbreads, then grill until lightly blackened. Combine feta, arils and sliced shallots.
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Serve mince, flatbreads and pomegranate salsa with cabbage, cucumber, pomegranate molasses, yoghurt and extra mint, so guests can assemble their own dish.
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