LAMB KEBAB

Farrah's Wholemeal Wraps
Lamb
Extra virgin olive oil
Ground cumin, turmeric, coriander and paprika
Salt and pepper
Garlic
Couscous (cooked)

SALAD
Beetroots grated
Carrots grated
Mint, chopped
Pomegranate
Honey
Orange, squeezed
Pomegranate molasses (optional)

DRESSING
Plain yoghurt
Finely chopped mint
Finely diced cucumber

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.