375g minced lamb
3 tsp dried mixed herbs
1 tsp ground cumin
1/4 tsp ground cinnamon
25g sun-dried or semi dried tomatoes, drained and finely and chopped
4 mini naan breads or Mediterranean flatbread
50g spinach leaves
olive oil, to drizzle
balsamic vinegar and crunchy salad, to serve
Heat a large non-stick pan and dry-fry the mince with 2 teaspoons of the herbs, spices,fresh oregano and sun-dried tomatoes for 6-8 minutes until the mince is cooked. Season, if required.
Preheat the grill. Place the breads on a baking sheet and scatter evenly with the spinach leaves. Spoon over the lamb mixture, Top with the remaining dried herbs. Sprinkle with the olive oil.
Cook under the grill for 3-4 minutes. Drizzle with a little balsamic vinegar and serve immediately with a crunchy salad.