Sea Salt

Whole wheat wraps with köfte and red cabbage salad

Warm whole-wheat wraps filled with harissa-spiced meatballs, crunchy red cabbage-carrot slaw tossed in a mustard-honey vinaigrette, topped with toasted pine nuts.

Main course

4 Servings

Ingredients

4 whole wheat wraps

300 grams mixed ground meat

2 tablespoons harissa spice mix

300 grams fresh shredded red cabbage

150 grams julienned carrots

6 tablespoons sunflower oil

2 tablespoons red wine vinegar

2 teaspoons mustard

1 tablespoon honey

50 grams pine nuts

Pepper (JOZO whole black pepper)

Salt (JOZO coarse seasalt)

Large skewers or metal skewers

Tzatziki, garlic sauce or herb mayonnaise

Instructions

Mix the minced meat with the harissa spice mix and form into small balls. Place 3 balls on each skewer.

In a small bowl, mix the sunflower oil, red wine vinegar, mustard, and honey to make a dressing.

Combine the shredded red cabbage and julienned carrots in a bowl. Add the dressing and mix well. Refrigerate for a while to let the flavors develop.

Toast the pine nuts in a dry pan until golden brown.

Grill the köfte on all sides until browned and cooked through.

Place a whole wheat wrap on a plate. Add some of the red cabbage salad. Carefully remove the köfte from the skewers and place them on top of the salad. Sprinkle with toasted pine nuts.

Roll up the wrap and enjoy.

Tip: Serve the wraps with some garlic sauce, tzatziki or herb mayonnaise for extra taste. Sprinkle some freshly chopped parsley on top.

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