Charred Lime Yoghurt and Quorn Makes Amazing Kebab Lettuce Wraps
Step 1.
Wash your quinoa in cold water. Put it into a saucepan with 300ml water, your smoked paprika and a pinch of salt." Bring it to a boil, then reduce to a simmer and cook for 10-15 mins until all the water has been absorbed. Pop on a lid and allow it to steam for 5 mins. Fluff it up with a fork.
Step 2.
Slice your limes in half and finely chop the jalapeno, coriander and parsley. Dice up your jarred red peppers. Peel apart the leaves of the baby gem lettuce.
Step 3.
Heat a saucepan to a medium heat and drizzle in olive oil. Pop on your limes, cut side down and let them char for 2 mins or until the limes have darkened and caramelised. Put them aside to cool slightly.
Step 4.
In a bowl, mix the yoghurt, coriander and jalapeño. Squeeze in the juice and flesh of the charred limes, give it a good mix and season to taste.
Step 5.
Stir the chopped parsley into the quinoa
Step 6.
Using the same saucepan as the limes, pour a glug of oil and pan-fry the Quorn Makes Amazing kebabs. Cook for 3 mins until browned and crispy.
Step 7.
To build the wrap, pile the quinoa on to a baby gem leaf, add the crispy Quorn Turkish Style Kebab, top with the lime and jalapeno yoghurt and the diced peppers.
