Lamb & Cauliflower Wrap

Ingredients

• 1 Mission Salt Reduced Original Super Soft Wraps

• ¼ cauliflower head, cut into florets

• 1 tbsp extra virgin olive oil

• 2 tbsp greek yoghurt

• 2 ½ garlic cloves, minced

• 1 pinch dried thyme

• 200g boneless lamb leg steak, trimmed

• 1 sprig rosemary

• 2 tbsp olive oil

• 1 Lebanese cucumber, sliced thinly

• ¼ red onion, thinly sliced

• 1 tbsp pomegranate seeds

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Instructions

• Step 1

  Preheat oven to 220°C and line a baking tray with baking paper.

• Step 2

  Spread cauliflower out evenly on baking tray. Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Toss gently to coat and bake for 25 to 30 minutes until soft and golden with a slight char.

• Step 3

  Meanwhile, in a small bowl combine yoghurt, 1/2 garlic clove, dried thyme and season to taste. Set aside.

• Step 4

  Marinade lamb steak in rosemary, remaining garlic and olive oil into a bowl and stir. Leave to marinate for at least 10 minutes or up to 3 hours.

• Step 5

  Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper.

• Step 6

  Cook lamb for 2 minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest for 5 minutes. Slice lamb into bite sized pieces.

• Step 7

  Heat 1 Mission Salt Reduced Original Super Soft Wrap according to packet instructions.

• Step 8

  To serve, place down 1 Mission Salt Reduced Original Super Soft Wrap and spread on yoghurt sauce. Layer on cucumber, red onion, cauliflower, lamb and pomegranate seeds.