Mince 3 cloves garlic and set aside

Measure out paprika (1 tsp) and cumin (½ tsp) into a small bowl

Prepare salt and pepper for seasoning

Thinly slice red onion and set aside

Roughly chop fresh parsley and place in a serving dish

Gather arugula in a bowl and set aside

Add feta cheese (150 g), Greek yogurt (4 tbsp), olive oil (½ tbsp), and lemon juice (1 tsp) to a blender

Blend until smooth and creamy; transfer to a serving bowl and set aside

Measure honey (2 tbsp) into a small saucepan

Measure chili flakes (1–2 tsp) and apple cider vinegar (1 tsp) into a small bowl, ready to mix into honey

Measure olive oil (1 tbsp) for flatbread brushing into a small dish

Have flatbreads (2–3 wholemeal or high-fibre) ready nearby

Melt 14 g butter in a large pan over medium-high heat (about 1 minute)

Add minced garlic and sauté until fragrant, stirring constantly (30 seconds)

Add lean ground beef (400 g) to the pan, breaking it up with a spoon as it cooks

Sprinkle paprika, cumin, salt, and pepper over the beef

Cook, stirring occasionally, until beef is browned and slightly crispy (6–8 minutes total)

Transfer cooked beef to a plate and set aside

While beef cooks (parallel task): Warm honey in a small saucepan over low heat (1–2 minutes)

Remove honey from heat and stir in chili flakes and apple cider vinegar until combined

Set sweet heat honey aside to cool slightly

Brush flatbreads lightly on both sides with olive oil

Warm or toast flatbreads in a dry skillet or over medium-high heat until slightly crisp and warm (2–3 minutes per side, or use a toaster)

Remove to a serving surface

Spread a generous layer of whipped feta over each warm flatbread

Top whipped feta generously with cooked garlic butter beef

Drizzle sweet heat honey over the beef generously

Layer fresh arugula, thinly sliced red onion, and fresh parsley on top

Slice flatbreads in half and serve immediately