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High Fibre wrap with a high fibre salad and lean meat, great for when your mates come around, or when it’s your turn to cook for the family.

INGREDIENTS

Kofta

500g Lamb mince
1 tsp Ground cumin
2 tsp Ground coriander
2 Cloves garlic
1 Tbsp Chopped mint

Tabouli

1 Cup bulgur wheat
4 Firm Roma tomatoes (low acid is best)
1 Telegraph cucumber
2 Cups parsley leaves
¾ Cup mint leaves
¼ Cup red quinoa
Juice of 1 lemon
1 tbsp extra virgin olive oil

Dressing

½ Cup unsweetened yoghurt
12-15 Mint leaves finely chopped
Juice of ½ lemon

Makes 4 plus leftovers

METHOD

Kofta

Shape into 4 sausages, then thread onto skewers.  In a medium high heat pan cook, for approx 8 minutes, turning the kofta every now and then, so as to sear all edges.

In a hurry, just buy kofta from your local supermarket.

Tabouli

Cook bulgur and quinoa separately and set aside to cool. Take seeds out of cucumber and finely dice. Chop the parsley and mint to a medium size.  Mix all the ingredients in a bowl, add lemon juice and olive oil to give a very lite dressing.

Dressing

Mix all ingredients and taste – add more lemon or mint to your preference.

To Wrap

Place a bed of tabouli in the middle of the wrap, put a cooked kofta (with skewer removed) on the bed, drizzle with yoghurt dressing.  Put tabouli over the top of the kofta and begin wrapping and shaping.

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