Lamb wrapped in flatbread is always a good idea for warm evenings. These delicious, saltbush-hued koftas are prepped for the pan and ready to get wrapped up with a tangy tahini and yoghurt sauce and a breezy tomato salad. You can also cook the koftas on the barbecue, if that's the direction your night is heading in.
Sprinkle koftas with cumin, salt and pepper. Heat 1 teaspoon oil in a frypan over medium-high heat. Add koftas and cook for 3–4 minutes each side or until caramelised and cooked through. While koftas are cooking, continue with step 2.
Halve cherry tomatoes. Finely slice spring onion. Halve cucumber lengthwise and cut into 2cm pieces.
Place tahini and yoghurt in a small bowl with a good sprinkle of salt and pepper and mix to combine.
Place pomegranate molasses, red wine vinegar, remaining olive oil, salt and pepper in a bowl big enough to fit the salad and mix to combine.
Place olives, tomato, spring onion and cucumber in the bowl with the dressing and toss to combine.
Warm flatbreads according to packet instructions. Spread flatbreads with tahini yoghurt, top with koftas and serve with salad.