On a recent trip to Turkey, I found myself eating lahmacun – often called Turkish pizza – for lunch every day. I hadn’t expected such a humble-looking flatbread to be so utterly compelling: crisp-edged, whisper-thin dough topped with a spiced layer of minced meat. The real revelation came when I learned to top it with salad and roll it up like a burrito: the contrast of hot and cool, soft and crunchy, was irresistible.

Don’t be put off by the ingredient list. The topping comes together quickly in a food processor and mixes in one bowl. For the salad, keep it simple: lettuce, finely sliced red onion, flat-leaf parsley, cherry tomatoes, a dusting of sumac, a good squeeze of lemon, a pinch of salt and a drizzle of olive oil.