Lamb and Quinoa Salad Wrap

Cook Time 20 minutes

Servings 4

Ingredients

1 tbsp extra virgin olive oil
400g lamb loin
1 tsp ground sumac
1 cup quinoa
1 handful of picked mint
1 handful of picked parsley 
50g feta crumbled
1 tomato, peeled and finely chopped
¼ cup pickled vegetables, roughly chopped 
Juice and zest of 1 lemon
1 tbsp Dijon mustard
¼ cup Greek yoghurt
4 large Mission Gluten Free Wraps
Salt and pepper

Method

Drizzle 1 tablespoon of olive oil over the lamb and season with sumac, salt and pepper.

Prepare the quinoa as per packet instructions.

For the dressing, whisk together the mustard, lemon juice and yoghurt with a pinch of salt and pepper.

Heat a large grill pan over a high heat and grill lamb for 3-5 minutes on each side. Allow to rest for half the cooking time, then slice thinly.

For the quinoa salad, add the herbs, feta, tomato and pickles. Add the dressing and lamb to the salad and toss to coat.

Heat the wraps as per packet instructions. Place a generous mound of quinoa and lamb salad in the centre of the wrap, roll tightly and serve.