Heat the grill to high. Add the dried fruit and nut mix to a food processor and pulse until finely chopped. Tip out a small spoonful to use as a garnish later.

Pick the parsley leaves and add all but a few leaves to the food processor. Pulse to finely chop. Add the beef mince, za'atar, a good pinch of salt and black pepper, then pulse to just combine.

Use your hands to mix everything together, then shape into logs about 11cm long. Transfer to a foil-lined baking tray and grill for 6-8 mins, turning halfway, until golden and cooked through.

Meanwhile, finely slice the red onion and add to a bowl with the red wine vinegar or lemon juice and a good pinch of salt. Scrunch together with your hands and leave for 5 mins to pickle. Dice the cucumber and radishes. Then toss through the cucumber, radishes. Season to taste.

Warm the flatbreads in a dry pan. Spread the Greek yoghurt over the warm flatbreads, then drizzle with tahini. Top with the salad and kofte. Scatter over the reserved parsley and dried fruit mix to finish.