Ingredients

• 200g/7¼oz plain flour
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• water
• to bind
• pinch of salt
• 1 clove garlic
• finely chopped
• 2 tsp ground cumin
• 2 tsp thyme
• chopped
• 75ml/2½fl oz olive oil
• 1 lamb leg steak
• 1 aubergine
• sliced
• 1 courgette
• sliced
• 1 roasted pepper from a jar
• 50g/1¾oz sun-dried tomatoes
• 100g herby marinated olives
• stoned
• 1 lemon
• juice only
• 100g/3½oz rocket
• 4 large red chillies
• 6 cloves garlic
• 25g/1oz fresh coriander
• 1 lemon
• juice and zest only
• olive oil

Directions

• To make the flatbread
• mix the dry ingredients together and add water until a firm dough has formed.
• Divide the dough into six and roll out the flatbreads thinly.
• Cook in a very hot
• dry
• non-stick pan for one minute on each side or until brown spots appear on both sides.
• Now make the filling. Place the garlic
• cumin
• thyme
• and a tablespoon of the olive oil in a bowl and coat the lamb steak well. Leave this to marinate for one hour.
• Meanwhile
• brush the courgettes and aubergines with olive oil. Griddle on a hot griddle pan until the vegetables are softened and golden-brown. Set aside.
• Next
• place the lamb steak on the hot griddle and cook for a few minutes either side. Remove from the heat and allow to cool slightly
• then slice thinly.
• Mix the grilled vegetables
• roasted pepper and sun-dried tomatoes in another bowl with the olives and pour the remaining olive oil and the lemon juice over them.
• Now make the harissa. With a hand blender
• whiz up the chillies
• garlic and coriander with the lemon juice and enough olive oil to make a mayonnaise consistency. Season to taste.
• Lay two flatbreads on a plate and add a couple of spoons of the roasted vegetables to each. Add the sliced lamb
• then some rocket
• and then a spoon of harissa dressing. Repeat with the remaining flatbreads.
• Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing.