Spread the mascarpone over half of each of the flatbreads then drizzle over the harissa. Top with the cheddar, feta, tenderstem and lemon zest. Fold and press lightly.
Heat half the oil in a frying pan over a medium heat. Add one of the flatbreads to the pan and cook, covered, for 5 minutes then flip and cook for another couple of minutes until the cheese is melted and the flatbread is browned. Repeat with the second flatbread.
Nutrition information is an estimate and will vary depending on the ingredients used.