Lamb & aubergine flatbreads

Preheat the grill. Finely chop the lamb, discard any sinew and bone, then add to a large preheated ovenproof frying pan. Sizzle for 4-5 minutes, or until it changes colour.

Drain any excess fat, then season well. Spread the aubergine and tomato sauce over the flatbreads up to the edges, then top with the lamb. Grill on a couple of baking trays for 6-8 minutes, swapping the trays around halfway, until the lamb is sizzling and thoroughly cooked and the flatbreads are crisping.

Pick the herbs from the salad, then chop and scatter them over the breads. Slice and serve with the remaining salad, dressed with some lemon juice and oil (optional).