Smoky hot grilled lamb and vegetables in flatbread gets an extra kick from spicy harissa. Don't be alarmed by the long list of ingredients - this dish is very flexible to suit your tastes. Good ready-made harrissa is available in delis and supermarkets.
1 clove garlic, finely chopped
2 tsp ground cumin
2 tsp thyme, chopped
75ml/2½fl oz olive oil
1 lamb leg steak
1 pepper, roasted and skinned
1 aubergine, sliced and grilled
1 courgette, sliced and grilled
50g/1¾oz sun-dried tomatoes
100g herby marinated olives, stoned
1 lemon, juice only
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.
Next, place the lamb steak on a hot griddle and cook for a few minutes either side. Remove from the heat and allow to cool slightly, then slice thinly.
Slice up the roasted vegetables and sun-dried tomatoes, toss 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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).