Spiced lamb and quinoa köfte wrap, hummus, chutney and mâche <br />Cut: Lamb mince <br />Serves: makes 8 köfte, 4 wraps <br /> <br />100 g quinoa <br />500 g New Zealand Lamb mince <br />30 ml (2 Tbsp) soy sauce <br />a handful of parsley, shredded <br />a handful of coriander, shredded <br />a handful of dill, roughly chopped <br />1 tsp toasted cumin seeds <br />½ tsp ground cloves <br />2 tsp kirmizi biber (Turkish chilli flakes) – plus some for the wraps <br /> <br />4 wraps <br />200g hummus <br />2 handfuls mâche salad <br />1 red onion, peeled and thinly sliced, rinsed under cold water for 1 minute <br />60g chutney <br /> <br />1. Bring a pot of water to the boil. Rinse the quinoa under hot running water for 10 seconds (this removes a bitter natural coating) then add to the water. Add ½ teaspoon salt and cook for 8–12 minutes at which point the grains will have opened somewhat and be cooked – they will always have a nutty crunch to them. Drain and leave to cool. <br />2. Place the lamb in a bowl with the next seven ingredients, and the quinoa, and mix well, almost kneading it. <br />3. Cover and leave to rest in the fridge for at least an hour. <br />4. Divide the mixture into eight balls then roll into sausage shapes. <br />5. Rub oil over the köfte and grill over a medium–high heat, turning them as they colour. They’ll only take around 3 - 4 minutes in total to cook, and bear in mind that you can eat lamb pink – so there’s no need to over-cook them! <br />6. To serve: spread the humus on each wrap, sprinkle with some extra chilli flakes if you like, lay some mâche and red onion on, then the chutney and finally lay 2 köfte in and roll up.
