Aussie Lamb Flatbread with Harissa

Instructions

1. Mix the lamb mince with half the harissa paste, a pinch of cumin, salt and pepper. Work into a loose mixture — do not compact.
2. Make the tzatziki: grate the cucumber and squeeze out excess moisture. Mix with Greek yogurt, a squeeze of lemon juice, chopped mint and a pinch of salt. Refrigerate until needed.
3. Heat a BBQ grill or heavy skillet over high heat. Cook the lamb mince, breaking it up, for 6–8 minutes until well browned and slightly charred at the edges. Stir in remaining harissa and cook 1 minute more.
4. Brush the flatbreads with olive oil and warm on the grill for 1–2 minutes per side until lightly toasted with char marks.
5. Spread a generous layer of tzatziki over each warm flatbread.
6. Top with the spiced lamb mince, halved cherry tomatoes, thinly sliced red onion and fresh mint leaves.
7. Drizzle with extra harissa if desired and finish with a squeeze of lemon. Serve immediately.

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