1. Set oven 220ºC. Heat a large frypan over high heat. Add mince and brown, breaking up lumps, for 5 minutes (see notes). Add 3 tsp cumin and 3 tsp paprika. Pour in crushed tomatoes, simmer, uncovered, for 5-7 minutes or until reduced.

2. In the meantime, peel and thinly slice shallot. Combine with 2 tbsp vinegar and 1/2 tsp sugar, set aside (see notes).

3. Scatter lamb mince and feta cheese over flatbreads. Place on lined baking trays and cook in the oven for 5 minutes (see notes).

4. In the meantime, slice cucumbers and chop capsicum. Toss with mixed leaves and shredded beetroot. Combine with (shallot) dressing and 2 tbsp olive oil. Season with salt and pepper to taste.

5. Serve flatbreads accompanied by the salad.

Notes:
If you are using a non-stick pan, you don’t need to add any oil when browning the mince. If not, add 1/2 tbsp oil to cook. Cook mince on high heat until browned and dry.

Add shallot to pizza instead and dress salad at step 4 with 1 tbsp olive oil and 1 tbsp vinegar.
Bake pizzas in 2 batches if you only have one large tray.

No lamb option - replacement is beef mince.

Lamb mince 600g
Crushed tomatoes 400g
shallot 1
Marinated feta cheese 1 tub (200g)
flatbreads 1 packet
Baby cucumbers 1 punnet
Yellow capsicum 1
Mixed leaves 1 bag (60g)
Shredded beetroot 1 bag (200g)

From your pantry:
olive oil, salt, pepper, ground cumin + paprika, red (or white) wine vinegar, sugar (of choice)