LEBANESE SPICED LAMB WRAPS WITH QUINOA TABOULI

Preparation time 15 mins plus resting

Cooking time 20 mins

Serves 4 (as a main)

500g lamb backstraps, trimmed of fat

2 tsp ground turmeric

2 tsp ground cumin

1 tsp ground cinnamon

½ tsp ground allspice

Freshly ground black pepper

1½ Tbsp extra virgin olive oil

2 Pittes Lite Souvlaki & Pizza

¾ cup quinoa

250ml salt-reduced chicken stock

250ml water

2 bunches parsley, finely chopped

½ bunch coriander, leaves chopped

2 green shallots, finely sliced

4 tomatoes, seeded, finely chopped

1 red onion, finely chopped

2 cloves garlic, crushed

Juice of 1 lemon

4 Tbsp tzatziki

4 Tbsp hummus

STEP 1 Rub lamb in spices, season with pepper. Set aside for 1 min. Drizzle 2 tsp of the oil over the lamb.

STEP 2 Heat a chargrill pan on medium-high. Cook lamb for 8-9 mins, turning several times, for medium-rare. Transfer to a plate, cover loosely with foil and set aside to rest for 10 mins. Chargrill pittes for 1-2 mins each side, to warm through. Wrap in foil and set aside.

STEP 3 Meanwhile to make the tabouli, put quinoa, stock and water in a medium saucepan and bring to the boil over a high heat. Cook for 5 mins. Reduce heat to low, cover and cook for a further 5 mins. Remove from heat and set aside for 5 mins. Use a fork to fluff the quinoa. Transfer to a bowl.

STEP 4 Add herbs, shallots, tomato, onion, garlic, juice and remaining oil. Toss to combine.

STEP 5 Slice lamb. Serve with tabouli, tzatziki, hummus and pitte.