Lamb Wraps, Little Gem, Olive & Caper Salsa

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Peel and finely chop the red onion[s]

Deseed the green pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped pepper, chopped onion and ground cumin with a pinch of salt and cook for 5 min or until softened

Meanwhile, peel and finely chop (or grate) the garlic

Combine the chopped garlic with 1 tbsp [2 tbsp] olive oil and the natural yoghurt – this is your garlic yoghurt

Once the onion and pepper have softened, increase the heat to medium-high

Add the lamb mince and cook for 5 min or until browned, breaking it up with a wooden spoon as you go 

Meanwhile, shred the little gem[s] very finely 

Add the black olives and capers to a chopping board and chop them both very finely together 

Add the shredded little gem to a bowl, with the chopped olives and capers

Add 1 tbsp [2 tbsp] olive oil, the red wine vinegar and a pinch of salt and mix to combine – this is your gem, olive & caper salsa

Once browned, add the dried oregano and tomato frito to the lamb and cook for 5 min further, or until thickened

Season with a pinch of salt and pepper – this is your Greek lamb

Meanwhile, add the tortillas to a baking tray

Put the tray in the oven for 3-5 min or until warmed through