Lamb and Fig Tart

Preheat the oven to 200°C (390°F).

Lay out the Jus-Rol puff pastry sheet on a baking tray. Using a knife, score a 1-inch border around the edges of the pastry sheet, creating a border. Use a fork to prick the area inside the border, ensuring it doesn't puff up too much. Place the pastry in the oven and bake for about 10 minutes, or until it's partially baked and slightly puffed up but not browned.

In the meantime, heat a pan over medium heat and brown the finely chopped onion until translucent. Remove the onion from the pan and set aside.

In the same pan, add the lamb mince and cook until it's no longer pink. Add the harissa paste, cumin, garlic granules, ground coriander, and tomato puree. Mix well and cook for 2-3 minutes to let the flavours meld. Season with salt and pepper to taste.

Take the partially baked puff pastry out of the oven. Within the scored border, spread a layer of fig jam evenly.

Spread the cooked lamb mince mixture over the fig jam, staying within the scored border.

Place the tart back in the oven and bake for another 10-15 minutes, or until the puff pastry is golden brown and the lamb is fully cooked.

Once the tart is out of the oven, let it cool for a few minutes. Then, sprinkle crumbled feta cheese, pomegranate seeds, and chopped fresh mint leaves over the lamb mince.

Drizzle mint yogurt sauce over the top for added creaminess and flavour. To make the mint yogurt, add a 4 tbsp of Greek yogurt or Natural yogurt to a bowl, 1 tbsp of mint sauce and 1 tsp of sugar. Mix and drizzle.

You can also sprinkle chili flakes or Za'atar if you desire extra spice.

Serve the lamb and fig tart with a side of rocket salad. In a bowl, toss together rocket leaves, orange and lemon juice and rind, a drizzle of olive oil, and a pinch of salt.

Serve the tart slices with a dollop of hummus on the side. Enjoy the sweet, salty of this Middle Eastern-inspired dish, perfect for an autumnal lunch.