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 harissa is available in delis and supermarkets.
Ingredients
For the flatbread
- 200²µ/7¼´Ç³ú 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
- 50²µ/1¾´Ç³ú sun-dried tomatoes
- 100g herby marinated olives, stoned
- 1 lemon, juice only
- 100²µ/3½´Ç³ú rocket
For the harissa
- 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.