- 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.
- 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. Take out of the oven and put to one side.
- 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 4-5 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside.
- Place the flatbreads side-by-side on a board and fill with the celeriac slaw, crispy kale and lamb. Drizzle with a little olive oil and roll the bread around the filling.