Pre-heat the grill to medium.
Heat the oil in large frying pan set over a medium-high heat. Cook the lamb with the Lebanese 7 Spice Seasoning for 3-4 minutes or until the lamb starts to brown.
Stir in the onions and cherry tomatoes. Cook for 4-5 minutes or until the lamb is cooked, the onions are tender and the tomatoes start to blister.
Arrange the flatbreads on a baking tray. Divide the lamb mixture between the flatbreads. Scatter with the pine nuts.
Grill the flatbreads for 2 to 3 minutes or until they are crisp and the pine nuts are toasted.
Drizzle with yogurt before serving.
Substitute pine nuts with chopped almonds.
|Per serving*||%RI** per serving*|
|Energy||2600 kJ/622 kcal|
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