Heat the oven to 180c.
Start by popping the onion into a small bowl, sprinkle over the sugar and squeeze over the lemon juice. Mix and leave to pickle while you finish preparing the rest of the dish.
In a large pan add the mince and harissa spice mix, season with salt and pepper and fry until cooked through (7-9 minutes) adding 1 tsp harissa paste for the last minute or two.
Drain any excess fat from the mince and pop the mince back in the pan, off the heat.
While the mince is cooking you can get on with preparing the other ingredients (basically get everything out and chop up the goats cheese and herbs).
Once the mince is cooked you are ready to assemble.
On each flat bread spread 1 tbsp tomato puree mixed with 1 tsp of harissa paste right out to the edges. Top with a quarter of the mince, spread right across the flat bread and then a quarter of the goats cheese. Season with salt and pepper and then pop in the oven for 3-4 minutes until the flatbreads are warmed through and the goat’s cheese has started to soften.
Remove the flatbreads from the oven and sprinkle over the red onion, pomegranate seeds, coriander and mint.
Mix the yoghurt with the final tsp of harissa paste and dollop across the flatbreads.
Serve and enjoy!