LAMB KEBABS

SERVES 4

YOU WILL NEED

4 Farrah's Wholemeal Wraps
500g lamb
2 tbsp. extra virgin olive oil
1 tspn. ground cumin, turmeric, coriander and paprika
Salt and pepper
1 clove. garlic
1 cup couscous (cooked)

SALAD
2 raw beetroots grated
2 carrots grated
1 cup mint, chopped
1 pomegranate
1 tbsp. honey
1 orange, squeezed
Pomegranate molasses (optional)

DRESSING
1 cup plain yoghurt
½ cup finely chopped mint
½ cup finely finely diced cucumber

HOW TO MAKE

Combine the spices, olive oil, garlic and salt and rub on lamb. Rest for 5 minutes.

Preheat a char-grill pan or BBQ to high heat. Sear the lamb until browned and cooked to liking.

Mix beetroots, carrots, mint, pomegranate seeds together. Combine honey, freshly squeezed orange, pomegranate molasses and drizzle onto the salad. Toss through.

Add the salad ingredients onto your cooked couscous and top with lamb.

To make the side dressing, mix together yoghurt, mint and cucumber and serve on the side.

Grill your Farrah’s wrap in the pan or on the BBQ and serve along side ingredients with the fresh dressing.

For for faster cooking use a butterfly lamb or lamb strips.
For a little something extra in the salad add pumpkin seeds, sunflower seeds and raisins or blackcurrants.
The mint and cucumber for the dressing can be blitzed in a kitchen whiz.