Full ingredients list:
- 4 x Mountain bread wraps
- 400g lamb sirloin
- 400g can chickpeas, rinsed
- 4 Lebanese cucumbers, chopped
- 1 bunch radishes, trimmed, sliced
- 1 cup flat-leaf parsley
- 1/2 cup mint leaves, torn
- 1 small red onion, sliced
- 1/3 cup lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 2 teaspoons sumac
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat grill. Lightly spray wraps with oil. Grill for 1–2 minutes each side, or until crisp. Cool, then break into pieces and reserve.
Step 2 Spray a medium frying pan with oil and place over high heat. Cook lamb for 2–3 minutes on each side for medium, or until cooked to your liking. Remove, cover loosely with foil and rest for 3 minutes. Thickly slice.
Step 3 Combine chickpeas, cucumber, radish, parsley, mint and red onion. Whisk lemon juice with oil, garlic and sumac. Toss through salad. Top with crisp bread and sliced lamb.
Make it gluten free: Use a gluten-free wrap instead of the Mountain bread.
About this recipe
First published: March 2012