Middle Eastern Lamb Wraps with Eggplant, Tzatziki and Cos

Steps

1. oven to 220°C. Preheat BBQ hot plate or grill to high (if using).
2. Cut cucumber in half lengthways and scrape out seeds with a spoon (discard seeds). Grate cucumber, place in a strainer and mix with salt. Leave to sit for 5 minutes, to draw out liquid.
3. Prepare cos salad. Using a vegetable peeler, peel courgette into long, thin ribbons, stopping when you reach the core (discard core); cut olives in half lengthways; finely slice cos lettuce. Add all to a small bowl, along with vinegar and a drizzle of olive oil. Season to taste with salt and pepper and toss to combine. Set aside.
4. Squeeze out excess liquid from cucumber and add to a small bowl with yoghurt and mint. Mix well and season to taste with pepper. Set aside. Heat a drizzle of oil in a medium frypan on medium-high heat. Pat lamb dry with paper towels, season with salt and coat with Middle Eastern spice mix.
5. Cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for 2–3 minutes. Slice thickly against the grain.
6. While lamb rests, heat tortillas. Wrap tortilla wraps in foil and warm in the oven for 5 minutes.
7. Place wraps on a plate, spread with Moroccan eggplant dip, top with cos salad, sliced Middle Eastern lamb and tzatziki.