BEACHSIDE SURF AND TURF WRAPS

I put this steak and scallop combo in a wrap, as it’s a practical way to eat them while down at the beach. Some of the finest scallops available come from Irish shores. Clew Bay king scallops from Co Mayo are an excellent choice and widely available from most good fishmongers and some larger supermarkets.

Serves 3-4

l 500g (1lb 2oz) Greek yoghurt

l 1tbsp baharat spice mix (from larger

supermarkets)

l 1tsp ras el hanout spice mix (available as above)

l 1tsp ground cumin

l 1tsp ground coriander l 5cm piece of fresh root ginger, grated

l Sea salt and freshly ground black pepper

l 450g (1lb) sirloin steak, cut into 4cm cubes

l 6 scallops, cleaned, roes removed

For the salad l ½ a red cabbage, thinly sliced

l 1 red chilli, sliced

l 50ml (2fl oz) white wine vinegar

l 1tsp sea salt

l 2cm piece of fresh root ginger, grated

l A few sprigs of coriander, chopped

l A few mint leaves, chopped

To serve

l 3-4 soft white flatbread wraps

l A few sprigs of fresh coriander and mint

If using wooden skewers, place them to soak in a bowl of water for 20 minutes before cooking. Preheat your grill or light your barbecue, if using.

To prepare the skewers, put 300g of the Greek yoghurt into a large bowl, then add the spices and grated ginger. Season and mix well. Add the chopped steak and scallops, toss to coat thoroughly, then thread the cubes of steak and scallops onto the skewers.

Place under the grill or on the barbecue and cook for 3 minutes on one side, then turn and cook for a further 3 minutes on the other side, until the meat is well charred.

To make the salad, mix all the ingredients in a bowl. To serve, spread each flatbread wrap with the remaining Greek yoghurt. Remove the steak and scallops from the skewers and divide among the wraps.

Spoon some of the salad on top and scatter with the extra coriander and mint sprigs.