Ingredients 

• 1 x 400g tin of chickpeas
• 2 teaspoons garam masala, plus extra to serve
• 1 large free-range egg
• 500g lean higher-welfare beef mince
• olive oil
• 300g self-raising flour
• 1kg mixed crunchy veg, such as red onion, cabbage, onion, baby gem, radishes, broccoli stalks, cucumber
• 1 tablespoon wholegrain mustard
• 2 tablespoons white wine vinegar
• extra virgin olive oil
• 4 tablespoons Greek yoghurt
• 2 teaspoons chilli oil
• ½ a bunch of fresh mint (15g)

Method

• Preheat the grill to high.
• Drain the chickpeas and blitz half in a food processor with the fruit and nuts, garam masala and a pinch of sea salt and black pepper, then crack in the egg, add the mince and pulse until combined.
• Divide the mixture into 4 equal-sized pieces on a piece of greaseproof, shape into koftas (about 20cm in length), and use your fingertips to leave dents in the surface to increase the gnarly bits as they cook.
  Lay them across an oiled tray and grill for 10 minutes, or until golden, gnarly and cooked through, turning halfway, then remove to a board to rest.
• For the flatbreads, pile the flour onto a clean work surface, make a well in the centre, add a pinch of salt, 150ml of water and 1 tablespoon of olive oil. Use a fork to bring it together, then knead into a smooth dough. Divide the dough into 4 pieces, roll into even-sized rounds (around 18-20cm) on a flour-dusted surface, cover with a clean damp tea towel and put aside while you make the chopped salad.
• Prep the mixed crunchy veg, then finely chop it all on a large board. Make a well in the middle, add the mustard and vinegar, 2 tablespoons of extra virgin olive oil and mix together. Toss the salad into the dressing, then taste and season to perfection.
• Ripple the yoghurt with the chilli oil in a small bowl with a pinch of salt and pepper.
• Place a large non-stick frying pan on a low heat and cook the flatbreads one at a time for 2 minutes, until puffed up and golden, turning halfway and stacking them up in a tea towel as you go to keep warm.
• When you’re ready to eat, transfer the chopped salad to a serving platter (or keep it on the large board, if you like). Scatter over the remaining chickpeas, sprinkle with a pinch of garam masala and tear over the mint leaves. Lay over the kebabs, dollop over the chilli-rippled yoghurt, scatter over the reserved baby mint leaves and serve with the warm flatbreads.