Makes 4 - plus leftovers
4 Lamb steaks
1 Cup Natural unsweetened yoghurt
1-2 tsp Ground cumin – dependent on your taste
3 Cups sliced cos Lettuce
2 Cups rough chopped roquette
1 Cup mint Leaves – then roughly chop
6-8 Gherkin slices
1 Large roast capsicum
2 Medium tomato
Season and BBQ lamb steak – rest for 5 mins then cut into 2cm cubes. Combine yoghurt and ground cumin, then mix the lamb cubes through for a good coating.
Slice the cos, roughly chop the mint and roquette, then mix together in a bowl – this is the salad base of the wrap.
Prepare the gherkin by cutting into long strips, same for the roasted capsicum. Core and de-seed the tomato and then cut into cubes. Keep these ingredients separate for the construction phase.
Lay a bed of salad mix in the middle of the wrap. Lay strips of gherkin and roast capsicum, then sprinkle chopped tomato. Lay the dressed lamb on top and spoon a little extra of the dressing on the lamb cubes. Place some more salad mix on top of the lamb and then wrap nice and firm.
If you like it hot, any one of these options to warm up your wrap will do nicely:
Chuck your wrap in a hot pan long enough to have’em exactly the way you like’em.
Put’em in a sandwich press, count to five, ready.
Bang in a microwave, 10 seconds on high and bingo, you’re on.
Wrap in foil and cozy-it-up in a pre-heated oven, at 180’c for around two minutes.
Toss on the bbq hotplate for a mo’.
Store in a cool, dry place. Want to keep longer? Flick’em into the freezer.