ingredients
4 Serves

Tzatziki

30g Greek-style yoghurt
30g roasted garlic mayo
1 tsp fresh dill, chopped
40g pitted black olives, finely chopped (optional)
100g cucumber, peeled and diced
1 tsp fresh oregano, picked or 2 tsp dried
Salt and pepper
240g roasted, barbecued or chargrilled lamb, thinly sliced
120g red onions, finely chopped
60g fresh baby spinach, washed and well drained
160g tomatoes, cored and diced
Salt and pepper to taste
4 Persian Naan flatbreads or flour tortillas
method

Tzatziki
Combine all the ingredients in a clean bowl and season to taste. Cover and refrigerate.

In a clean bowl, place the sliced lamb, red onion, baby spinach and diced tomato. Add the Tzatziki and toss gently until well combined.

Divide the mixture evenly and place in the centre of each flatbread. Fold up Burrito-style. Wrap tightly in sandwich paper or greaseproof. Serve whole or cut diagonally in half.

For optimum tenderness, always rest meat in a warm place for several minutes after cooking