Lamb Kofta And Tabouli Style Salad

Hemp Wrap

04 Hemp Lamb

High Fibre wrap with a high fibre salad and lean meat, great for when your mates come around, or when it’s your turn to cook for the family.

Makes four - plus leftovers

Ingredients

Kofta

500g Lamb mince
1 tsp Ground cumin
2 tsp Ground coriander
2 Cloves garlic
1 Tbsp Chopped mint 

Tabouli

1 Cup bulgur wheat
4 Firm Roma tomatoes (low acid is best)
1 Telegraph cucumber
2 Cups parsley leaves
¾ Cup mint leaves
¼ Cup re quinoa
Juice of 1 lemon
1 tbsp extra virgin olive oil 

Dressing

½ Cup unsweetened yoghurt
12-15 Mint leaves finely chopped
Juice of ½ lemon

Method

Kofta

Shape into 4 sausages, then thread onto skewers.  In a medium high heat pan cook, for approx 8 minutes, turning the kofta every now and then, so as to sear all edges.

In a hurry, just buy kofta from your local supermarket. 

Tabouli

Cook bulgur and quinoa separately and set aside to cool. Take seeds out of cucumber and finely dice. Chop the parsley and mint to a medium size.  Mix all the ingredients in a bowl, add lemon juice and olive oil to give a very lite dressing.

Dressing

Mix all ingredients and taste – add more lemon or mint to your preference.

To Wrap

Place a bed of tabouli in the middle of the wrap, put a cooked kofta (with skewer removed) on the bed, drizzle with yoghurt dressing.  Put tabouli over the top of the kofta and begin wrapping and shaping. 

02 Rebel Hemp

Tips & Tricks

Some like it hot

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’.

Left over wraps? No worries 

Store in a cool, dry place. Want to keep longer? Flick’em into the freezer.

 


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