Step 1

Mix the chopped spinach, cucumber and radishes in a salad bowl and combine the dressing ingredients in a salad dressing shaker or mug and set aside.

Step 2

Place a frying pan on a medium to high heat and toast the pine nuts and set them aside.

Step 3

Add oil to the pan and fry the onions with the green chili on a medium heat until soft.

Step 4

Reduce the heat to medium and add the garlic and cook for 1 more minute.

Step 5

Increase the heat, add the lamb mince and cook until brown.

Step 6

Reduce the heat to medium and add the ground allspice, cinnamon, coriander, cumin, crushed beef stock cube and molasses or honey and continue to cook for a further few minutes to allow the seasoning to infuse.

Step 7

When the lamb mince is cooked taste and adjust the seasoning if needed. Add a little salt to taste if required.

Step 8

Turn off the heat and stir in the mint, coriander and parsley, pomegranate seeds and toasted pine nuts.

Step 9

Warm the flatbreads under the grill according to packet instructions, toss the salad with the dressing and serve with the lamb mince and tzatziki (optional).