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Hot cumin lamb wrap with crunchy slaw & spicy mayo

Hot cumin lamb wrap with crunchy slaw & spicy mayo

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A healthy kebab flatbread - make double the cabbage and carrot coleslaw and have leftovers for lunch

Nutrition: per serving
HighlightNutrientUnit
kcal661
fat29g
saturates7g
carbs67g
sugars21g
fibre9g
protein30g
low insalt1.5g
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Ingredients

Method

  • STEP 1

    Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest.

  • STEP 2

    In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.

  • STEP 3

    Blitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra salad on the side.

Goes well with

Recipe from Good Food magazine, August 2012

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Overall rating

Rating: 5 out of 5.5 ratings
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