ingredients:
- 4 flatbreads (or wraps)
- 400g cooked lamb, shredded and warm
- 2 tsp harissa
- 4 tomatoes, chopped
- 1/2 red onion, finely sliced
- 1/2 bunch flat-leaf parsley leaves, chopped
dressing:
- 80g tahini
- 2 garlic cloves, crushed
- 4 tbsp lemon juice
- 80g Greek yogurt
- 1/2 tsp ground cumin
- Salt to taste
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Serves: 4
method:
- Preheat oven to 160°C. Wrap flatbreads in foil and warm in the oven for 3 minutes.
- Shred the warm lamb and sprinkle with harissa (if using).
- Mix all dressing ingredients in a large bowl. Stir well until smooth and season with salt to taste. Adjust seasoning as needed.
- Remove the flatbreads from the oven and lay the lamb, tomato, onion, and parsley down the centre of each bread. Spoon over the tahini dressing, wrap, and serve immediately.
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Recipes by Jodie Blight, extract from Summer TABLE – the recipes in Summer TABLE prove you can combine fast, delicious and healthy for the perfect solution to the ‘what’s for dinner’ dilemma. And making life even easier, Summer TABLE includes a free APP – scan the recipes from the book to create a shopping list on your phone, with all the items sorted by aisle at your local supermarket.
