This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yoghurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and shredded mint. I think of these as a refined, Middle Eastern take on nachos.
Serves 4-6 people
01 Heat the oven to 180C (non-fan 200C). Spread out the pitta triangles onto a large baking sheet and toast for 10-15 minutes, or until they are crisp. You don’t need them to colour, but if they do just a little here and there, that’s not a bad thing. Set aside.
02 Beat the yoghurt, tahini, lemon juice, garlic and 1 tsp sea salt flakes together in a heatproof bowl that will later sit over a
