Smashed Lamb & Beetroot Flatbreads

Prep the ingredients

• Chop the beetroot, sundried tomatoes and fresh parsley. Peel and crush the garlic.

Make the beetroot yoghurt

• Blitz the beetroot in a food processor with some oil and salt and pepper. Stir the beetroot through the yoghurt. Set aside.

Cook the flatbreads

• Combine the lamb mince with the garlic and cumin.
• Divide the lamb between the flatbreads, spreading the lamb meat thinly onto each flatbread, leaving a small gap around the edges of the flatbread.
• Heat a large non-stick frying pan on a medium-heat, with a drizzle of oil. Add a flatbread, meat-side down and cook for 3 - 4 minutes until the lamb is cooked.
• Flip the flatbread over and cook for 1 minute on the other side. Repeat with all the flatbreads.

Plate up

• Serve the flatbreads topped with the sundried tomatoes and a drizzle of beetroot yoghurt. Enjoy!