Lamb Gyros with Tabbouleh

• 4 Northern Ireland Farm Quality Assured lamb leg steaks, thinly sliced
• 1 tbsp Olive oil
• 1 Large garlic clove crushed
• A pinch of chilli flakes
• The juice of 1/2 lemon
• 4 Medium flatbreads

For the Tabbouleh

• 150 g Bulgar wheat
• 500 ml Vegetable stock
• 8 Spring onions washed and sliced
• 2 Large beef tomatoes cut in half, seeds removed and flesh chopped
• 1/2 Cucumber cut in half longways, seeds removed and flesh chopped
• 1 tbsp Mint finely chopped
• 1 tbsp Flat leaf parsley finely chopped
• 1 tbsp Olive oil
• The zest and juice of 1 lemon
• Freshly milled salt and pepper

For the Tzatziki

• 4 tbsp Greek natural yoghurt
• 1/2 Cucumber cut in half, seeds removed and flesh grated
• 1 Garlic clove crushed
• 1 tbsp Honey