• Thinly slice cucumber. • Thinly slice tomato into wedges. • Finely chop mint. • In a small bowl, combine mint, a pinch of chilli flakes (if using), the white wine vinegar, a pinch of sugar and olive oil (2 tbs cup for 2 people / 1/4 cup for 4 people). Set aside.

• In a large bowl, combine basic sponge mix, Greek-style yoghurt, the water, salt and a drizzle of olive oil. • Lightly dust a work surface with half of the plain flour. Tip out dough and knead until smooth, 2-3 minutes. Cover and set aside. TIP: If the dough is too sticky, add an extra pinch of flour while kneading!

• In a second large bowl, combine beef mince, chermoula spice blend, fine breadcrumbs, the egg and a pinch of salt and pepper. • Using damp hands, roll beef mixture into koftas about 8cm long and 2.5cm thick (3 per person).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and toss koftas to coat. Transfer to a plate and cover to keep warm.

• While the koftas are cooking, dust a clean work surface with the remaining flour, then divide dough into 4 equal-sized pieces (roughly the size of a golf ball). • With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 0.5 cm thick. • Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook flatbreads in batches, until golden and puffed up, 1-2 minutes each side. TIP: Add an extra drizzle of olive in between batches if needed.

• In a large bowl, combine mixed salad leaves, tomato, cucumber, a drizzle of vinegar, and olive oil. Season to taste. • Divide beef koftas, homemade yoghurt flatbreads, and tomato salad between plates. Drizzle mint dressing over koftas. • Serve with garlic aioli. Enjoy!