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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.