Combine the yogurt, dates, mint and a quarter of the lemon juice in a bowl, then season. Set aside.

Mix the cucumber and red onion with another quarter of the lemon juice, season to taste and set aside.

Heat the oil in a frying pan over a medium heat and fry the sausages until cooked through, about 5 mins. Remove to a plate and set aside. Alternatively, cook in a hot griddle pan or on a barbecue over ashen coals (if griddling or barbecuing, you won’t need to add the oil).

Season the shredded cabbage with a good pinch of salt and the remaining lemon juice. Wipe the frying pan clean and briefly warm the flatbreads over a medium heat, or barbecue until warmed through and slightly charred. Fill the flatbreads with the yogurt sauce, merguez sausages, dressed cabbage and cucumber salad, then roll up and serve straightaway.