Instruction

• step 1 Heat a griddle pan
• Rub the lamb steaks with the oil, cumin and some seasoning
• Griddle for about 3-4 mins on each side or until cooked to your liking
• Place to one side on a plate to rest
• step 2 In a large bowl, stir the sugar into the vinegar until dissolved
• Add the carrots, spring onions, cabbage and some seasoning, and toss together
• step 3 Blitz the whole peppers and the mayo in a food processor
• Add a heap of the salad to each flatbread
• Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices
• Spoon over the mayo and scatter with a few of the sliced peppers
• Roll up and eat
• If using pitta, split and stuff
• Serve any extra salad on the side