Moroccan Lamb Flatbreads with Cucumber Yoghurt

Steps

1. Prep lamb and veggies Preheat oven to 220°C. Preheat BBQ hot plate or grill to medium-high (if using). Pat lamb dry and toss with Moroccan spice mix and a drizzle of oil. Season. Slice capsicums lengthways into quarters. Dice tomatoes 1cm and thinly slice red onion. Set aside. Shred lettuce and toss in a large bowl with spicy pepitas and a drizzle of olive oil and vinegar. Season.
2. Cook lamb Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for about 4 minutes each side for medium, depending on thickness or until cooked to your liking. Rest, reserve pan. Alternatively cook on BBQ.
3. Cook capsicum and flat breads Add a drizzle of oil to reserved pan (if needed) and cook capsicums for about 4 minutes until tender. Place flat breads on a tray and drizzle with oil. Bake for about 5 minutes, until golden.
4. Make cucumber yoghurt Grate cucumber and use hands or a clean tea towel to squeeze out liquid. Combine in a small bowl with remaining Moroccan spice mix and yoghurt.
5. To finish Thinly slice lamb. Spread cucumber yoghurt over each flat bread then top with capsicums, slices of lamb, tomato, onion and coriander. Crumble over feta, season and slice into pieces.
6. Serve flat breads with salad on the side.