Ready in: 35 minutes
1 pack lamb rump steaks
1 tablespoon Moroccan spice mix (2 teaspoons sumac, ½ teaspoon mild curry powder, ½ teaspoon dried coriander, 1 teaspoon garlic powder, ¼ teaspoon ground cinnamon, ¼ teaspoon ground turmeric)
1 punnet baby capsicums
½ red onion
3 oval flat breads
5 tablespoons coriander, chopped
100g feta cheese
½ telegraph cucumber
Remaining Moroccan spice mix
½ iceberg lettuce
50g spicy pepitas (or plain pumpkin seeds)
Prep lamb and veges: Preheat oven to 220 degrees Celsius. Preheat barbecue hot plate or grill to medium-high (if using). Pat lamb dry and toss with first measure of Moroccan spice mix and a drizzle of oil. Season. Slice capsicums lengthways into quarters. Dice tomatoes 1cm and thinly slice onion. Set aside. Shred lettuce and toss in a large bowl with spicy pepitas and a drizzle of olive oil and vinegar. Season.
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 barbecue.
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.
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.
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.
Serve flat breads with salad on the side.