To make the yogurt sauce, boil a kettle full of water and tip the spinach into a colander or sieve. Pour the boiling water over the spinach and set aside to cool. Once cool enough to handle, squeeze out as much moisture as you can with your hands then roughly chop and tip into a bowl. Mix in all the other ingredients and season to taste. Set aside in the fridge until needed.

Heat the oven to 240C/220C fan/gas 9. Brush a 20cm square cake tin with a little oil. Tip the peppers, onion, garlic, parsley, cumin, tomato purée, pul biber, if using, and 1 1/2 tsp salt into a food processor. Blitz until finely chopped, then add the lamb and keep blitzing until very well combined. Pat the kebab mixture into the tin. Brush over the remaining oil and roast in the oven for 15 mins until browned around the edges, or until a digital cooking thermometer reads 75C when pushed into the middle. Switch your oven to grill on high and cook for a further 5-10 mins until cooked all the way through. Leave to cool. Will keep chilled for up to two days.

Meanwhile, mix all the salad ingredients together and season to taste. Cut the kebab into slices and serve on a platter with the salad, sauce and flatbreads on the side so everyone can help themselves.