Lamb and Pomegranate Flatbreads with Watermelon and Mint Salsa

Recipes By Harriet Boucher

More often than not, watermelon is served as is, as a cool and refreshing summer fruit. And while simple is always good, is that too simple? Have you been missing what watermelon can bring to the table?

These lamb flatbreads are a fresh, light dinner that just scream summer. The sweetness in the watermelon cuts through the tangy pomegranate lamb and the flatbread serves as the perfect vessel.

For the Flatbreads
1½ cups self raising flour
1 tsp cumin seeds
½ tsp sumac (available from Vetro)
1 tsp flaky salt
1 cup Greek yoghurt

For the Lamb Mince
neutral oil
600g lamb mince
2 plump cloves of garlic, crushed
1½ tsp ground cumin
⅓ cup pomegranate molasses (available from Vetro)
⅓ cup water

For the Watermelon Salsa
1 large watermelon wedge (about 600g)
10cm chunk of cucumber, deseeded
½ shallot or red onion
2 tbsp olive oil
1 tsp sumac
2 tsp white wine vinegar
½ cup loosely packed mint leaves

Hummus (to serve)

To make the flatbreads, place the flour, cumin seeds, sumac and flaky salt into a bowl and give it a stir. Add in the yoghurt and mix gently with a wooden spoon until it forms a soft dough. Tip the dough out onto a lightly floured surface and knead for 2–3 minutes until smooth.

Divide the dough into 6–8 pieces. Take one piece and shape into a ball, then roll out using a rolling pin until ½ cm thick. Set aside on a floured tray or bench and repeat with the remaining dough.

Heat a large frying pan or flat grill on a BBQ and dry cook the flatbreads for 1–2 minutes on each side, or until fully cooked through. Turn the heat down if they are burning, but a little charred colour is good.

For the lamb mince, heat a heavy bottom frying pan until almost smoking hot. Add a splash of oil, then tip in the lamb mince. Season generously with salt and pepper and break up with a wooden spoon, allowing it to get golden brown and crispy in places. Add in the garlic and cumin and stir for 1–2 minutes or until fragrant. Stir in the pomegranate molasses along with 1/3 cup of water and allow it to bubble and thicken, then turn off the heat.

To make the salsa, take the rind off the watermelon, seed it to the best of your ability without wasting too much, then finely dice it. Dice the cucumber and shallot/onion so they are all of a relatively even size. I like to go as small as possible, about 2–3mm diced. Shake the olive oil, sumac, and vinegar together in a small jar, then pour over the diced fruit and season with a pinch of flaky salt and ground pepper. Just before serving, shred the mint with a sharp knife and stir through.

To assemble, divide the flatbreads amongst plates or place on a large platter. Spread a spoonful of hummus on the bottom, then divide the mince on top of the flatbreads. Top with a generous spoonful of watermelon salsa.

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