Moroccan flatbread wraps with harissa recipe
 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 harissa is available in delis and supermarkets. 200g/7¼oz plain flour1 tsp ground cumin1 tsp ground coriander½ tsp ground cinnamon water, to bindpinch of salt 200g/7¼oz plain flour 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground cinnamon water, to bind pinch of salt 1 clove garlic, finely chopped2 tsp ground cumin2 tsp thyme, chopped75ml/2½fl oz olive oil1 lamb leg steak1 aubergine, sliced 1 courgette, sliced 1 roasted pepper from a jar50g/1¾oz sun-dried tomatoes100g herby marinated olives, stoned1 lemon, juice only100g/3½oz rocket 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 4 large red chillies6 cloves garlic25g/1oz fresh coriander1 lemon, juice and zest onlyolive oil 4 large red chillies 6 cloves garlic 25g/1oz fresh coriander 1 lemon, juice and zest only olive oil Method To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed. Divide the dough into six and roll out the flatbreads thinly. Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides.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. 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.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. 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.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.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.Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing. To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed. To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed. Divide the dough into six and roll out the flatbreads thinly. Divide the dough into six and roll out the flatbreads thinly. Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides. Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing. Roll up the flatbreads and cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing.