a) Preheat the oven to 200°C. b) Peel and grate the garlic (or use a garlic press). c) Drain and rinse the chickpeas in a sieve. d) Pop half the chickpeas in a bowl and roughly mash with back of a fork until broken up. Set aside for later.

a) Heat a frying pan on high heat (no oil). When hot, add the lamb mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: The mince is cooked when it is no longer pink in the middle. b) Reduce to medium heat and add the shawarma seasoning mix, garlic and tomato puree. Stir and cook for 1-2 mins.

a) Add the water (see ingredients for amount), to the pan with the lamb along with the whole and mashed chickpeas and beef stock powder. b) Mix to combine, bring to the boil and allow to simmer until thickened, 4-5 mins.

a) Pop the naans on a baking tray and top each with equal servings of lamb mix. b) Bake in the oven for 5-6 mins.

a) Meanwhile, pop the vinegar, olive oil and sugar (see ingredients for amounts) into a bowl. Season with salt and pepper and mix together. b) Trim the root from the baby gem lettuce.c) Add the baby gem to the bowl with the dressing and toss together.

a) Once the lamb flatbread is out the oven, serve on plates, drizzle over the yoghurt and sprinkle over the zaahtar. b) Serve with the baby gem salad on the side. Enjoy!