Lamb and pepper flatbreads with caper dressing

Method

1. Heat 1 tbsp of the oil in a large non–stick frying pan, then fry the peppers over a medium-high heat for 5 minutes, stirring. Push the peppers to one side of the pan, then add the steaks and fry for 2 minutes on each side or until cooked to your liking. Remove the pan from the heat and leave the lamb to rest for 5 minutes, then slice.
2. In a mini food processor, whizz the chilli, herbs, lemon zest and juice with 1 tbsp water and the remaining olive oil until fairly smooth (if you don’t have a mini processor, finely chop the chilli, herbs and zest, then whisk with the water and oil until combined). Season, then stir in half the capers.
3. Warm the flatbreads briefly in a hot dry pan, then serve topped with the salad leaves, peppers and lamb (and any pan juices). Drizzle with the caper dressing and scatter with the rest of the capers to serve.