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.