Ingredients:
(Makes 4)

  • 1 cup cooked quinoa
  • ½ butternut pumpkin, cut into 3cm cubes and roasted
  • ½ eggplant, cut into 3cm cubes and roasted
  • ½ cup fresh pomegranate seeds
  • Large handful parsley, finely chopped
  • 1 spring onion, finely chopped
  • 1-2tbspn olive oil
  • Pepper to taste
  • Leftover Roast Lamb, shredded or sliced and warmed (optional)
  • Large handful baby spinach
  • Greek yoghurt
  • 4 x Australia’s Own Organic Oat, Rye and Linseed Wrap, lightly warmed

Instructions:

  1. Combine the cooked quinoa, pumpkin, eggplant, pomegranate, parsley and spring onion in a large bowl. Toss to combine. Drizzle with olive oil and season with a little better, to taste. Transfer to your serving bowl.
  2. Place the lamb and greens on a serving platter. Serve family style so that people can wrap their own by placing some greens and lamb in a line in the middle of your wrap. Top with large spoonful of quinoa salad and a spoonful of greek yoghurt.
  3. Season with a little extra pepper, wrap and eat.