For the lamb

500g lamb leg or shoulder, thinly sliced

2 tbsp olive oil

2 tsp Greenfields Lebanese 7 spice Seasoning

1 tsp Greenfields Smoked Paprika

1 tsp Greenfields Ground Cumin

1 tsp Greenfields Garlic Flakes

1 tsp Greenfields Onion Powder

½ tsp Greenfields Crushed Chillies

Freshly ground Greenfields Black Pepper

Greenfields Himalayan Pink Salt

For the sumac pickles

1 small red onion, finely sliced

½ cucumber, thinly sliced

2 tbsp Greenfields Sumac (Somaq)

2 tbsp lemon juice

Pinch of Greenfields Sea Salt

For the green tahini garden sauce

4 tbsp tahini

2 tbsp lemon juice

2 tbsp cold water

1 garlic clove, crushed

2 tbsp chopped fresh parsley

2 tbsp chopped fresh coriander

Pinch of Greenfields Himalayan Pink Salt

To assemble

4 large flatbreads

1 ripe mango, diced

Handful of rocket or baby gem lettuce

Extra fresh coriander

Lemon wedges