Preheat your oven to 210°C. Halve and peel the red onion. Chop one half into very small pieces and thinly slice the other. Keep separate. Peel and grate the garlic (or use a garlic press).Halve the chilli lengthways, deseed then finely chop. Roughly chop the flat leaf parsley (stalks and all). Pick the mint leaves from their stalks and finely chop (discard the stalks).

Pop the cumin in a bowl and add the finely chopped red onion, panko breadcrumbs and half the garlic, half the parlsey, half the mint and half the chilli. Add the water (see ingredients for amount) and season with salt and pepper, stir together then add the lamb mince. Use your hands to combine the ingredients, then shape into 3 small sausage shapes per person. IMPORTANT: Wash your hands after handling raw meat.

Pop the sweet potato fries onto a baking tray, drizzle with oil and season with salt and pepper. Roast in the oven until soft and golden, 16-20 mins. Turn halfway through cooking.

Meanwhile, heat a splash of oil in a large frying pan over high heat. When hot, add the koftas and brown on all sides, 2-3 mins. Meanwhile, finish off your prep. Pop the onion slices into a bowl and add the vinegar. Turn to coat in the vinegar. Chop the tomatoes into small chunks. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Mix the remaining garlic with olive oil (see ingredients for amount).

When the koftas are browned, lower the heat to medium and keep cooking for another 6-8 mins. Turn every 2 mins or so. IMPORTANT: The koftas are cooked when no longer pink in the middle. Meanwhile, spoon the garlicky oil over the naan breads and place on a baking tray. When the fries have 4 mins left, warm the naans in the oven for 3-4 mins. Get ready to serve!

Toss the baby gem and tomatoes through the pickled red onion slices and season with salt and pepper. Place a warm, garlicky naan on each plate. Share the salad between your naans. Top with the koftas and a sprinkling of the remaining mint, parsley and chilli. Finish with a drizzle of Greek yoghurt. Sprinkle the zahtar spice on the fries, toss to coat and serve alongside. Enjoy!