Serves 4
Ingredients
4 Flatbreads
400g Leftover lamb leg (sliced) 2 Aubergines
75g Tahini
2 Cloves garlic
1⁄4 tsp Smoked paprika
1 Lemon
100ml Yoghurt
20g Pine nuts (toasted)
50g Pickled red onion (see below for recipe) 10g Parsley
Red onion pickle:
2-3 Red onions
100ml Rice wine vinegar 75ml Water
50g Caster sugar
A pinch of salt