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Method

This recipe works just as well with small flatbreads as part of a wider mezze, and a great way to use up any leftover Easter lamb!

  1. To start, flavour the yoghurt with chopped dill, a squeeze of lemon and a little crushed garlic.
  2. Spread the yoghurt onto the flatbreads.
  3. Gently warm the lamb in a frying pan with a splash of olive oil and scatter over the yoghurt followed by the tomato or kale, a drizzle of pomegranate molasses, lots of chopped mint and coriander and a sprinkle of chili flakes
  4. Roll and serve straight away.

METHOD FOR THE FLATBREADS:

  1. Melt the butter and honey with the milk over a low heat then leave to cool a little.
  2. Add baking powder and salt to the flour and mix evenly, then make a well in the centre.
  3. Pour the milk mixture into the dry ingredients and knead into a smooth ball.
  4. Wrap in film and leave to rest for 30 minutes.
  5. Divide into 4 large or 8 smaller even pieces, shape into balls then roll out to 2 mm thick.
  6. Lightly oil a pan and cook over high heat, a minute each side until they puff a little and get a nice charred colour.