Greek salad in a taco? Yep, we did it. This fancy feast is as outrageous as it sounds, but only in the best way possible. Featuring succulent Moroccan-spiced lamb, a Mediterranean salad with crumbly feta and a drizzle of lemon yoghurt, all wrapped up in a soft tortilla. Tempted for a taste yet?
Always refer to the product label for the most accurate ingredient and allergen information.
cos lettuce leaves
chermoula spice blend
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
Finely chop the tomato and cucumber. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Roughly chop the cos lettuce (see ingredients list). Grate the carrot (unpeeled). Pick and roughly chop the mint leaves. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges.
In a medium bowl combine olive oil (1 tbs for 2 people/ 2tbs for 4 people) with the tomato, cucumber, 1/2 the onion and 1/2 the mint. TIP: If you don’t like raw onion, omit it from the salad and cook it all in step 3. Crumble in the feta and season to taste with salt and pepper.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and the remaining onion and cook, stirring until softened, 3-4 minutes. Add the lamb mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the chermoula spice blend (see ingredients list), garlic, remaining mint, the salt and season with pepper. Stir to combine and cook until fragrant, 1-2 minutes.
While the lamb is cooking, combine the Greek yoghurt, a generous squeeze of lemon juice and the lemon zest in a small bowl. Season with salt and pepper.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Bring everything to the table to serve. Build your tacos by topping your tortillas with some chopped cos lettuce, chermoula lamb, Greek salad and a drizzle of lemon yoghurt. Serve with any remaining lemon wedges on the side.