Harissa lamb and houmous flatbread

* INGREDIENTS

- 2 lamb leg steaks
- 1 tbsp harissa
- 4 wholemeal flatbreads
- 4 tbsp ready-mead houmous
- 2 carrots, grated
- handful of parsley leaves, chopped


* METHOD

1. Heat the grill to high. Put the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 minutes, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of minutes.
2. Meanwhile, warm the flatbreads, then spread each with 1 tbsp houmous. Mix together the grated carrots and chopped parsley. Slice the lamb thinly and scatter down the middle of each flatbread. Top the lamb with carrot mixture, drizzle over any resting juices, roll up and eat.