Cumin lamb flatbreads with garlicky salad

This is a super quick and easy weeknight dinner that’s packed full of flavour.

Pre heat the oven to full.

Heat Mr Hughes Cumin Seed infused rapeseed oil in a large frying pan on a high. Add in 250g of lean lamb mince with salt, pepper and paprika and give it a stir. Next, crumble in a handful of walnuts and a strip of rosemary leaves. Keep stirring until lovely and golden.

Meanwhile, shred up a little gem lettuce, and finely slice spring onions, green pepper, cucumber, and baby plum tomatoes. Stir in a handful of chopped coriander and a handful of chopped dill. Mix the whole lot into a lovely salad.

Crush a clove of garlic into the frying pan then stir in a generous squirt of tomato purée and squeeze in the juice of a lemon. If the contents are looking dry, add another splash of Mr Hughes Cumin Seed infused rapeseed oil and take off the heat.

Pop four small tortilla wraps onto baking trays and spread the mixture across them evenly. Pop into the oven to crisp up for a few minutes, taking care not to burn them (like I did, oops).

Dress the salad with a drizzle of Mr Hughes Garlic infused rapeseed oil and a splash of red wine vinegar.

Serve up the flatbreads and top with the dressed salad.

I served alongside crumbly feta, hummus and hot chilli sauce.

BANGING!

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