Chicken with harissa & tomatoes
Quick and easy midweek chicken supper recipe, with just a little hint of spice
Hot cumin lamb wrap with crunchy slaw & spicy mayo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 small lambleg steaks
- 2tsp olive oil
- 1 heaped tsp ground cumin
- 1tbsp sugar
- 3tbsp white wine vinegar
- 2 carrotscoarsely grated
- 2 spring onionsfinely sliced
- 400g white cabbagevery finely sliced
- 5 sweet peppadewpeppers, 2 roughly sliced
- 3tbsp mayonnaise
- 4 large pitta or flatbreadswarmed
Nutrition: per serving
- kcal661
- fat29g
- saturates7g
- carbs67g
- sugars21g
- fibre9g
- protein30g
- salt1.5glow
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.
