Lamb souvlaki

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside.

3. 3

   To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6-7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn.

4. 4

   To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly.

5. 5

   Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½-2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one.

6. 6

   Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1-2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside.

7. 7

   Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.