Flatbread pizza topped with lamb, pomegranate, mint and halloumi

Ingredients

1x10” Taste the Difference Multiseeded Flatbread

250g (9oz) lamb mince

2 tsp. harissa paste

1 courgette, sliced

½ pack haloumi, sliced

Seeds from ½ a pomegranate

Handful of shredded mint

½ an onion finely chopped

½ a celery stick finely chopped

½ a carrot finely chopped

1 garlic clove, crushed

½ tsp whole cumin seeds, toasted

1 tsp paprika

1 tbsp tomato puree

Olive oil

Method

Preheat the oven to 200C/400F/Gas Mark 6.

Mix the lamb mince with the harissa paste. Place in a tray and bake in the oven for 10 mins or until nicely browned making sure that you stir to break up the pieces halfway through

Make tomato spice paste; sweat the onions, celery and carrot in a pan with a little oil, season well. Add the crushed garlic, paprika, cumin, and tomato puree, cook out for a couple of minutes before adding a couple of tbsp of water to loosen. Cook for another minute or two and then mix the ingredients together with a hand blender.

Mix the sliced haloumi and sliced courgette with a little olive oil. Heat up a griddle pan and then char-grill all pieces on both sides.

Spread a little tomato paste on flat bread and add the lamb mixture, sliced haloumi, and courgette on top.

Bake in the oven at 180C/350F/Gas Mark 5 for four minutes.

Serve on a wooden board and scatter over the pomegranate seeds and chopped mint.

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