Place the lamb or veggie mince in a large bowl with the cumin, 3 teaspoons of harissa paste and a pinch of sea salt and black pepper, and scrunch together until well combined.
Divide the mixture into 16, then roll into golf-sized balls, leaving dents on the surface to increase the gnarly bits as they cook.
Drizzle 1 tablespoon of olive oil into a large non-stick frying pan on a medium-high heat. Add the lamb meatballs and cook for 8 to 10 minutes, turning regularly, or until sizzling and golden. (You may need to do this in batches.)
Turn off the heat and toss with 1 teaspoon of the honey and the remaining 1 teaspoon of harissa, until the meatballs are nice and sticky.
Meanwhile, make a tahini dressing by squeezing the juice of the lemon into a small bowl with 2 tablespoons of extra virgin olive oil, the tahini and the remaining honey. Season to taste with salt and pepper, adding a splash of boiling water to loosen to the desired consistency.
Place the salad leaves in a large serving bowl or platter. Pick and roughly chop the mint leaves, reserving the baby ones for later, and add to the bowl. Drizzle over most of the tahini dressing and gently toss together.
Pile the sticky kofta meatballs into warmed flatbreads and top with the salad. Crumble over the feta, sprinkle with the reserved mint leaves and a drizzle with the remaining tahini dressing.
