GREEK TORTILLAS

Mediterranean flavours

Look, it’s not often we have leftover lamb after a braai as lamb chops are a firm favourite. But if you have leftovers after a leg of lamb lunch or some chops, make these delicious wraps for lunch. You could, of course, replace the lamb with cooked chicken or beef mince.

Ingredients

(serves 4)

1 tablespoon olive oil

2-3 large cooked lamb chops, deboned and cut into thin strips

1 large or 2 medium-sized eggplants, cut into 1 cm slices 4 large tortillas or pita breads ½ cup hummus

1-2 ripe red tomatoes, sliced 2 wheels feta cheese, crumbled fresh flat-leaf parsley, to serve

Here’s how

1 Heat the oil in a pan and fry the strips of meat for a minute or two to reheat and refresh the flavours. Spoon the meat from the pan and fry the eggplant slices in the fragrant oil until cooked. (You could use a griddle pan, of course.)

2 Braai the tortillas over the coals or in a dry pan until hot and pliable. 3 Spread a thick layer of hummus on each tortilla and then layer some of the fried eggplant, lamb, tomato, feta and parsley on top. Season to taste with salt and freshly ground black pepper, fold the tortilla and tuck in.

Drive & Camp says These flavours work equally well in a pasta salad – you could also replace the parsley with cucumber cubes.