This fantastic meal may require a little more time, but this can be halved by recruiting a few family members to help make the different elements, fantastic for a Friday night dinner.
Preheat your oven to 170°c fan. Roughly chop the vegetables, and trim the bottoms off the garlic cloves, but keep the skins on. Drizzle with oil and season with salt and pepper. Bake for 30-35 minutes until soft.
To make the flatbreads, add all the ingredients into a mixing bowl, mix with your hand. Portion the dough equally into 4 pieces. Using a large frying pan, lightly oil and set to a high heat. Dust your work top with flour and roll out the dough balls to create a rough, thin flatbread shape (around 12cm should do it). Cook one at a time in your hot pan for 3 minutes a side until puffed up and golden. Place on a baking tray, and keep warm in the oven.
To make the koftas, add all the ingredients into a mixing bowl and shape into 8/10 small koftas. Using the same frying pan, fry with a little oil on a high/medium heat for 4 minutes a side. While they are cooking, make the mint yoghurt dressing. Add the ingredients together into a bowl, season to taste with salt, pepper and lemon juice.
To serve, add the roasted vegetables, koftas, mint yoghurt dressing and crumble goats cheese over your soft flatbread.