Lamb and halloumi wrap recipe
Knorr has been working with street-food chefs Victus & Bibo to discover how food trends influence our cooking and the way we eat today – and here they share 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. Enjoy!
- 500g lean minced lamb
- 60g fresh white or brown breadcrumbs
- 1 large onion, finely chopped or grated
- 4tbsp chopped flat leaf parsley
- 1tbsp chopped fresh rosemary (or ½tbsp dried)
- 1tsp ground cumin
- 1tbsp dried mint
- ½tsp dried chilli flakes or paprika
- 1 medium egg
- 1 Knorr lamb stock cube
- Salt and freshly ground black pepper
- 2tbsp 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)
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.
While the koftas are cooling down, cook the halloumi in a chargrill 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).