Knorr 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.

Grilled Lamb & Halloumi Wrap By Victus & Bibo

Grilled Lamb & Halloumi Wrap By Victus & Bibo

Serves: 4

Preparation time: 15 minutes, plus 1 hour chilling

Cooking time: 15 minutes

Ingredients:

  • 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)

Method:

  1. Put the minced lamb, breadcrumbs, onion, parsley, rosemary, cumin, mint, chilli flakes or paprika, egg and Knorr Lamb Stock Cube into a food processor.
  2. Season with salt and pepper, then blend for about 30 seconds. Tip onto a plate, then cover and refrigerate for 1 hour.
  3. Shape the mixture with your hands to create koftas, about the size of ping-pong balls.
  4. 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.
  5. 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.
  6. 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).

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