Spiced lamb and quinoa köfte wrap, hummus, chutney and mâche
Cut: Lamb mince
Serves: makes 8 köfte, 4 wraps

100 g quinoa
500 g New Zealand Lamb mince
30 ml (2 Tbsp) soy sauce
a handful of parsley, shredded
a handful of coriander, shredded
a handful of dill, roughly chopped
1 tsp toasted cumin seeds
½ tsp ground cloves
2 tsp kirmizi biber (Turkish chilli flakes) – plus some for the wraps

4 wraps
200g hummus
2 handfuls mâche salad
1 red onion, peeled and thinly sliced, rinsed under cold water for 1 minute
60g chutney

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.
2. Place the lamb in a bowl with the next seven ingredients, and the quinoa, and mix well, almost kneading it.
3. Cover and leave to rest in the fridge for at least an hour.
4. Divide the mixture into eight balls then roll into sausage shapes.
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!
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.