Step 1

To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed.

Step 2

Divide the dough into six and roll out the flatbreads thinly.

Step 3

Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing.