Lamb flatbreads with coriander yogurt

Place the red onion into a bowl and add the juice of 1 lemon. Season with a little salt and set aside.

Heat the olive oil in a large frying pan and cook the onion and garlic for 5 minutes until golden. Add the lamb and pine nuts and cook for 5 minutes more, or until brown, breaking up any lumps. Pour off any excess oil. Add the tomatoes and marinade, lower the heat and cook for 5 minutes more, until the lamb is tender, cooked through and nicely browned. Check the seasoning and add a little juice from the second lemon to taste.

Meanwhile, set aside a few coriander sprigs to garnish. Pick the remaining leaves and put in a blender with the yogurt, a squeeze of lemon juice and pinch of salt. Blend until smooth.

Warm the flatbreads according to pack instructions. Spoon the lamb over the bread, spreading it out evenly. Drain the red onions and scatter over the surface. Drizzle over the coriander yogurt and sprinkle with pomegranate seeds. Garnish with the reserved coriander sprigs and serve.