Middle Eastern-Spiced Lamb & Spinach Gozleme

• While the lamb is cooking, roughly chop baby spinach leaves. Halve the cherry tomatoes. • In a medium bowl, combine baby spinach leaves, shredded Cheddar cheese, feta (see ingredients), the egg and a pinch of salt. Set aside. • In a small bowl, combine Greek-style yoghurt and half the Turkish sumac seasoning. Set aside.

TIP: The egg helps to bind the cheese and spinach together.

• Transfer the lamb, fat-side up, to a lined oven tray. • In a second small bowl, combine Middle Eastern seasoning and a drizzle of water, then season. • Use the back of a spoon to spread the Middle Eastern seasoning over the lamb, then roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, glaze with pomegranate molasses and cover with foil. Set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

• While the lamb is roasting, heat a medium saucepan over medium-high heat. Toast Israeli couscous, stirring, until golden, 1-2 minutes. • Add the water, reduce the heat to medium and simmer, stirring occasionally, until couscous is tender and water has absorbed, 10-12 minutes. • Allow the couscous to cool for 5 minutes, then add the cherry tomatoes, chicken-style stock powder, mixed salad leaves and a drizzle of white wine vinegar. Stir to combine. Set aside.

• Arrange half the mini flourtortillas on a second lined oven tray. Divide the cheesy spinach mixture between the tortillas. Top with the remaining tortillas and press down gently with a spatula. • Brush or spray the tortillas with olive oil and season. Bake gozleme until cheese has melted slightly and tortillas are golden, 5-8 minutes.