Ingredients

• For the aubergine sauce:
• 1 roasted or barbecued aubergine
• 1 garlic clove
• ½ tsp cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• 1 Tbsp tahini
• ½ cup parsley & mint leaves
• Juice of ½ lemon
• Salt and pepper
• For the salad:
• 2 tomatoes
• 4 spring onions
• 1/ 2 roasted or fresh red pepper
• 1 Tbsp chopped mint or parsley
• Olive oil, lemon juice, salt& pepper
• For the flatbread filling:
• 4 flatbreads
• 1 cup shredded leftover roast, grilled or barbecued lamb
• Shredded iceberg lettuce (optional)