I love the warm and flavoursome spices which are so cleverly used by Ottolenghi. Middle Eastern cooking is a complex balance of flavours and it's been very fun developing this recipe, experimenting my way to this twist on a healthy junk food classic! It's so satisfying to enjoy something that is usually thought of as unhealthy, knowing it's full of goodness! You could even ditch the wrap to make a delicious warm salad. I love to make my own hummus but today I just didn't have time so I relied on an old favourite from Waitrose, it's brimming with extra virgin olive oil which makes it all the more tasty! Serve with extra mint and a drizzle of olive oil.
Ingredients for lamb
250g lamb neck/steak
1/2 tsp all spice
1/2 tsp baharat
1 tsp marjoram
1/4 tsp white pepper
1/2 tsp cinnamon
tbsp red wine vinegar
1 tbsp chopped mint
1 tbsp chopped parsley
1 tbsp chopped coriander
1 tbsp pomegranate molasses
Ingredients for cabbage salad
150g red cabbage, thinly sliced
2 spring onions, chopped roughly
Half a red chilli, finely chopped
2 tbsp lemon juice
Salt and pepper
For the wrap
White or wholemeal wrap
Hummus, I used Waitrose Extra Virgin Olive Oil Hummus
Chop your lamb meat into small pieces and combine with all of the other ingredients, cover and chill for at least 1 hour.
While your meat is marinating make the cabbage salad. Using a mandolin slicer is the easiest way to get the thin pieces of cabbage, however a very sharp knife would work well. Combine all the ingredients, and leave to rest for 20-30 minutes before serving.
Take your meat out of the fridge and put a large pan on a medium/high heat with a little olive oil. Once the pan is hot throw in your meat to cook for 10-12 minutes, stirring occasionally. The meat should be cooked through and tender.
While your meat is cooking you can prepare the wrap, spread on a layer of hummus and a good pile of the cabbage. Once your meat is cooked place on top, wrap up and enjoy!