The great thing about this... is that there is something for everyone! Plenty of Greek inspired flavours to jump between and enjoy. Each part is really simple, but together it forms a spread of food to be proud of.
Marinate the lamb in the olive oil, wine, rosemary, oregano and the zest of the lemon for up to a day. Skewer the lamb cubes on metal skewers.
Peel and dice the red onion finely, then peel and crush the garlic. chuck the onion and garlic in a large bowl along with the beef, oregano, egg yolk and breadcrumbs. Mix the ingredients thoroughly and roll into small balls. Flatten the balls into patties.
Boil a pan of salted water and add the rice along with the sultanas. Simmer gently for 10 minutes until the rice is cooked through, then drain. Scatter the cooked rice onto a tray to cool and dry a little.
Chop all of the fresh herbs as finely as possible. Toss the rice with the nuts and the herbs to serve cold.
Slice the aubergine lengthways, into about 0.5cm slices. Heat the oil in a frying pan and fry or griddle the aubergine in batches until soft. Chop the tomatoes, basil and a little of the chilli up finely and mix the into the ricotta. Roll up a dollop of the ricotta in each of the aubergine slices.
Mix the grated cucumber, crushed garlic, and the juice of half a lemon into the yoghurt. Season well with salt and pepper. Squeeze half the juice from the lemon into the yoghurt and finish with a drizzle of extra virgin olive oil.
Preheat a grill to high and oven to 180ºC.
Grill the lamb skewers for 6-8 minutes, turning often. Fry the patties for 3 minutes on each side in a hot griddle pan.
Crush the garlic then heat a little oil and gently fry until softened. Add the passata to the pan and bring to a simmer. Warm the aubergine rolls up in the an oven gently, then pour over the simmering tomato sauce.
Toast the flatbreads and serve everything on a big platter, letting everyone dig in. Serves 4