Minted lamb, tomato & garlic flatbreads

Preheat the grill. Add the burgers to a large preheated frying pan, then sizzle and break into mince for 6-7 minutes, or until it changes colour. Drain the excess fat, then season well.

Spread the aubergine and tomato sauce over the flatbreads, going up to the edges, then top with the lamb. Grill on 2 baking trays for 6-8 minutes, swapping the trays around halfway, until the lamb is sizzling and thoroughly cooked and the breads are crisping.

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