Loaded Spiced Lamb & Feta Pide

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion and lamb mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium, then add chermoula spice blend and tomato paste and cook until fragrant, 1-2 minutes.
• Add the butter, brown sugar and water, and simmer until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add baby spinach leaves and stir until wilted.  

• Dust the plain flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm oval.
• Transfer pizza bases between two lined oven trays. 

TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking. 

• Top bases with lamb mixture, leaving a 4cm border around the edge.
• Carefully fold long edges of dough over filling, leaving the centre exposed. Brush dough edges with the milk.
• Crumble cow’s milk feta (see ingredients) over lamb filling.
• Bake pide until golden and cooked through, 15-20 minutes. 

• Meanwhile, finely chop cucumber and radish. 
• Slice lemon into wedges.
• In a medium serving bowl, combine cucumber, radish, a generous squeeze of lemon juice and a drizzle of olive oil.
• Tear over mint.