Moroccan flatbread wraps with harissa

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.


Ingredients

For the flatbread

• 200g/7¼oz plain flour
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• water, to bind
• pinch of salt

For the filling

• 1 clove garlic, finely chopped
• 2 tsp ground cumin
• 2 tsp thyme, chopped
• 75ml/2½fl oz olive oil
• 1 lamb leg steak
• 1 aubergine, sliced
• 1 courgette, sliced
• 1 roasted pepper from a jar
• 50g/1¾oz sun-dried tomatoes
• 100g herby marinated olives, stoned
• 1 lemon, juice only
• 100g/3½oz rocket

For the harissa

• 4 large red chillies
• 6 cloves garlic
• 25g/1oz fresh coriander
• 1 lemon, juice and zest only
• olive oil
• 
  
• Method

1. To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed.
2. Divide the dough into six and roll out the flatbreads thinly.
3. Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides.
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.
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.
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.
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.
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.
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.
10. Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing.