• Serves 4
  • 5 mins

Ingredients

1 teaspoon olive oil

300g of Northern Ireland Farm Quality Assured lamb steak

2 garlic cloves

1 pinch chilli flakes

2 tablespoons teriyaki marinade

1 tablespoon honey

1 lime

 

For the purple salad

1/6 red cabbage

1 carrot

Pepper

 

To serve

4 wholemeal tortillas

1 tablespoon chilli mayonnaise (shop bought)

1 avocado

4 spring onions, thinly sliced

Equipment

1 large frying pan / wok, 1 spatula, 1 green chopping board, 1 red chopping board, 1 pot stand, 1 vegetable knife, 1 cook’s knife, 1 tablespoon, 1 teaspoon, 1 juicer, 1 large mixing bowl, 4 serving dishes, 1 garlic crusher.

Method

  1. Shred the cabbage finely.
  2. Peel and roughly grate carrot.
  3. Combine the cabbage, carrot and a little pepper in a mixing bowl.
  4. Trim and thinly slice lamb steaks. WASH HANDS.
  5. Peel and crush garlic.
  6. Cut the lime in half and juice.
  7. Trim and finely slice the spring onion.
  8. Heat olive oil in a large wok over a high heat and quickly stir fry the lamb strips for a minute.
  9. Add garlic, chilli flakes, teriyaki marinade, honey and half the lime juice.
  10. Stir continually for 2-3 minutes until the meat is cooked.
  11. Cut avocado in half, remove stone, scoop the flesh out of the skin using a spoon, slice and dice.
  12. Warm tortillas.
  13. Place tortillas on chopping board and fill with chilli mayo, purple salad, avocado, lamb, spring onions and sprinkle over remaining lime juice.
  14. Fold to secure the filling, cut in half and serve immediately.

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