LAMB AND HALLOUMI WRAP

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Lamb wrapKnorr has been working with street food chefs Victus & Bibo to discover how food trends influence our cooking and the way we eat today. They have shared their lamb and halloumi wrap recipe which takes a traditional authentic dish and adds a modern street food twist for a new generation of food lovers and globe-trotting gourmands.  

Serves: 4

Preparation time: 15 minutes, plus 1hr chilling

Cooking time: 15 minutes

What You’ll Need:

  • 500g lean minced lamb
  • 60g fresh white or brown breadcrumbs
  • 1 large onion, finely chopped or grated
  • 4 tbsp chopped flat leaf parsley
  • 1 tbsp chopped fresh rosemary (or ½ tbsp dried)
  • 1 tsp ground cumin
  • 1 tbsp dried mint
  • 1/2 tsp dried chilli flakes or paprika
  • 1 medium egg
  • 1 Knorr Lamb Stock Cube
  • Salt and freshly ground black pepper
  • 2 tbsp light olive oil
  • 250g pack Cypriot halloumi, cut into 6 slices
  • 4 tortilla wraps or flat breads – either brown or white
  • 2 tomatoes, chopped
  • 1 small red onion, thinly sliced
  • 80g rocket
  • Olive oil and lemon juice, for drizzling
  • Pinch of sumac (optional)

 

What To Do:

  • Put the minced lamb, breadcrumbs, onion, parsley, rosemary, cumin, mint, chilli flakes or paprika, egg and Knorr Lamb Stock Cube into a food processor.
  • Season with salt and pepper, then blend for about 30 seconds. Tip onto a plate, then cover and refrigerate for 1 hour.
  • Shape the mixture with your hands to create koftas, about the size of ping-pong balls.
  • Heat the olive oil in a large frying pan over a medium-high heat. Add the koftas and sizzle for 1 minute, then gently turn them over with a fork or spatula. Cook until crisp and brown. When cooked, drain on kitchen paper.
  • Whilst the koftas are cooling down, cook the halloumi in a char-grill pan or dry frying pan until golden on both sides. Warm the tortilla wraps or flat breads over the cooking halloumi.
  • Top the warm wraps or flat bread with rocket, tomatoes and red onion. Share the koftas between them and top with the halloumi. Serve, drizzled with a little olive oil and lemon juice and a pinch of sumac (if using).

Recipe created by Victus & Bibo for www.knorr.co.uk

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