In a large bowl, combine the lamb, half the onion, the chopped herbs and the spices. Season, mix well with your hands, then divide into 16 even-sized pieces and mould each one into a torpedo shape.
Heat a griddle pan over a high heat. Cook the koftes in batches for 10 minutes, turning regularly, until cooked through and slightly charred.
Meanwhile, make the salad. Tip half the pomegranate seeds into a bowl and squash with a potato masher to release their juices.
Add the lemon juice, honey and olive oil, then stir in the remaining pomegranate seeds.
In a separate bowl, mix the carrots with the remaining onion and most of the torn herbs.
Divide the lettuce and spinach between 4 serving plates and top with the carrot mixture.
Put 4 koftes on each plate, then spoon over the pomegranate mixture.
Mix the yogurt with the garlic in a small serving bowl.
Finely chop the remaining herbs, scatter over the pitta chips and yogurt and serve alongside the salad.