Za'atar Lamb Wreath with Beetroot Raita

Prep the vegetables & make the wreath filling

• Thinly slice the red onion and crush the garlic.
• Heat a dash of oil in a pan and fry the lamb mince for 5 - 6 minutes until it starts to brown. Stir in the red onion, garlic, za’atar, half the cumin and tomato puree. Stir well then simmer gently for 15 minutes, until the lamb mince is cooked. Stir in the spinach and mix well.

Assemble the wreath

• Preheat the oven to 200°C/180°C fan/gas mark 6. Melt the butter. Line a baking sheet with parchment paper.
• You will need 7 sheets of filo pastry (a full standard pack). While you assemble the wreath keep the filo pastry covered under a damp tea towel to stop it from drying out.
• Brush 1 sheet of pastry with the melted butter then place another sheet on top, repeat with 2 more sheets, using 3 sheets in total. With the longer side of the pastry facing towards you, put half the lamb filling in a line across the middle of the pastry.
• Roll the sheets away from you to make a long cylinder. Pop on the lined baking tray then shape into a semicircle. Repeat the process with the other 3 pastry sheets and transfer to the tray, so that you have 2 semi circles of filled pastry.

Finish assembling & bake the wreath

• Brush the remaining pastry sheet with the melted butter, cut it in half and use this to join the 2 pastry cylinders together to make the wreath.
• Brush the top of the wreath with butter and sprinkle the nigella seeds on top. Bake in the oven for 20 minutes.

Make the beetroot raita

• Meanwhile, prep the beetroot raita. Grate the beetroot then in a bowl, mix it with the yoghurt, the rest of the cumin and the dried mint. Season to taste.

Plate Up

• Leave the wreath to stand for a few minutes, then serve and slice with the beetroot raita. Enjoy!