Serve the halves around a pile of rocket drizzled with the harissa dressing. Add the sliced lamb, then some rocket, and then a spoon of harissa dressing. Lay two flatbreads on a plate and add a couple of spoons of the roasted vegetables to each. Greek style pita or flat bread puffy, fresh type 2 Tbsp, Roasted Garlic Olive Oil 2 Tbsp, Moroccan Spice Blend 2 Tbsp, Coriander fresh. With a hand blender, whiz up the chillies, garlic and coriander with the lemon juice and enough olive oil to make a mayonnaise consistency. 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.
Remove from the heat and allow to cool slightly, then slice thinly. Next, place the lamb steak on the hot griddle and cook for a few minutes either side. Griddle on a hot griddle pan until the vegetables are softened and golden-brown.
Meanwhile, brush the courgettes and aubergines with olive oil. Place the garlic, cumin, thyme, and a tablespoon of the olive oil in a bowl and coat the lamb steak well. To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed.ĭivide the dough into six and roll out the flatbreads thinly.Ĭook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides.
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