Seared lamb flatbreads with olive tapenade, feta and quick-pickled cucumber

Ingredients

Fresh Meat

  • 2 lamb leg steaks

Fruit & Vegetables

  • 1/2 cucumber
  • 2 tsp chilli flakes
  • 1 garlic clove, crushed
  • 1 tbsp of lemon juice

Store Cupboard

  • 1/2 tsp salt
  • 2 tsp caster sugar
  • salt
  • pepper
  • 1 tbsp of capers, drained
  • 2 anchovy fillets, chopped

Oils & Vinegars

  • 2 tbsp of rice vinegar
  • 1 tbsp of olive oil
  • 3 tbsp of olive oil

Cheese

  • 100g of feta, crumbled

Bakery

  • 2 flatbreads, large and thick

Salad & Fresh Herbs

  • 2 tbsp of flat-leaf parsley, finely chopped
  • 2 tbsp of thyme leaves

Delicatessen

  • 70g of black olives, pitted