Moroccan Summer BBQ flatbread

THIS VERSATILE RECIPE GOES HAND IN HAND WITH LIDL’S SCOTTISH PORK,LAMB OR BEEF TO SAVOUR THESE TASTY MEATS EVEN MORE. ENJOY THE MOROCCANFLAVOURS FOR THE PERFECT SUMMER DINNER. * Place the garlic, cumin, rosemary and a tablespoon of the olive oilin a bowl and coat the lamb steak or chosen protein well. Leave thisto marinate for one hour. The cumin will give the marinade a greatpunch. * Meanwhile, brush the courgettes with olive oil. Griddle on a hotgriddle pan until the vegetable is softened and golden-brown then setaside. The softened courgettes will give the dish some added bite. * Next, place the lamb steaks or other on the hot griddle and cookfor a few minutes either side. Remove from the heat and allow to coolslightly, then slice thinly. * Mix the grilled vegetables, roasted pepper, aubergine and sun-driedtomatoes for a bit of added colour in another bowl with the olives andonion. Pour the remaining olive oil and the lime juice over them forsome extra zing. * For the harissa whiz up the chillies, garlic and coriander with thelime juice, cumin and enough olive oil to make a mayonnaiseconsistency in a hand blender then season to taste. * Serve it up by laying two flatbreads on a plate and add a couple ofspoons of the roasted vegetables to each. Add the sliced lamb, thensome rocket, and then a spoon of harissa dressing. Repeat with theremaining flatbreads the roll then up then cut in half. Serve thehalves around a pile of rocket drizzled with the harissa dressing.