Preheat oven to 200°C (or 180°C fan bake), if using to heat tortillas.
Prep roasted capsicum, avocado and spinach. Place in a medium bowl and set aside. Prep carrot and set aside.
Wrap tortillas in foil and place in oven for about 15 minutes, until warmed through. Alternatively, place tortillas on a plate, cover with a damp tea towel and microwave for about 1 minute, until warmed through.
In a small bowl, combine second measure of chermoula spices, boiling water measure and honey. Stir through yoghurt and mayonnaise and set aside.
Heat oil in a medium fry-pan on high heat. Cook corn for about 5 minutes, until starting to char. Transfer to bowl with veggies. Add vinegar, mix to combine and season to taste with salt and pepper. Reserve pan.
Return pan to medium-high heat with oil. Cook lamb, carrot and salt for about 5 minutes, until browned. Add first measure of chermoula spices and cook for a further minute, until fragrant. Remove from heat, stir through tomato sauce and season to taste with salt and pepper.
Serve tortillas filled with lamb, salsa, chermoula yoghurt and sweet chilli sauce.½