Not able to go on holiday this summer? Enjoy a taste of the Med with these summery BBQ flatbreads.
Ingredients:
1 garlic clove
2 tsp cumin
2 tsp dried rosemary
75ml olive oil
1 lamb steak
1 sliced aubergine
1 sliced courgette
1 roasted pepper
50g sundried tomatoes
100g olives
1 red onion
2 limes
100g rocket
Flatbreads
For the harissa sauce:
4 red chillies
6 garlic cloves
25g coriander
1 tsp cumin
1 lime
Drizzle of olive oil
Grab your lamb from here. You can pick up locally produced olives and olive oil from here and stock up on all the veg you need here.
Method:
Start by placing 1 garlic clove with the cumin, rosemary and a tablespoon of olive oil in a bowl and coat the lamb steak, leaving to marinate for an hour.
While the steak is marinating, brush the courgette slices with olive oil and griddle on a hot pan and then, when cooked, set aside until later.
When the lamb is ready, add to the griddle, cooking for a few minutes on each side until cooked. Remove from the heat and when cooled slightly, slice thinly and leave to the side.
Mix the courgette with the roasted pepper, aubergine slices and sun dried tomatoes in another bowl, adding the onion slices and the olives. Juice two limes and add with the remaining olive oil over the veg.
In a blender, blitz the chillies, remaining garlic and coriander with the juice of one lime. Add in the cumin and the olive oil to make the harrisa sauce. You need a mayo like consistency and season to your taste.
Serve by laying two flatbreads on a plate and add the veg and lamb to each. Cover the filling with the harissa and rocket.
