Neven Maguire's Harissa Lamb with Hummus & Chopped Greek Salad 

INGREDIENTS

• 3 Tbsp. Simply Better Greek Extra Virgin Olive Oil, plus extra to garnish
• 1 Pack Simply Better Connemara Hill Minced Lamb
• 2 Garlic Cloves, crushed
• 2 Tbsp. Simply Better Irish Made Harissa Sauce
• ½ Cucumber, quartered, seeded & diced
• 1 Pack Simply Better Irish Tomkin Tomatoes, diced
• 1 Small Red Onion, diced
• 4 Tbsp. Chopped Fresh Herbs (Dill, Mint & Flat-Leaf Parsley)
• 1 Tbsp. Simply Better Irish Organic Apple Cider Vinegar
• 1 Pack Simply Better Italian Piadina Romagnola IGP Alla Riminese
• 2 Cartons Simply Better Handmade Original Hummus
• 1 Carton Fresh Pomegranate Seeds
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

METHOD

1. Heat a large non-stick frying pan over high heat. Add 1 Tbsp. of the oil and spoon in small clumps of lamb. Season generously and cook without moving for 3–4 minutes until golden brown. Turn with tongs and repeat on the other side.
2. Once the lamb is crispy and golden, break it up with a cooking spoon and stir in the garlic. Add the harissa and toss to glaze, then remove from heat.
3. Meanwhile, combine the cucumber, tomatoes, red onion, and herbs in a bowl. Add the vinegar and remaining olive oil, season well, and stir to combine.
4. Heat a large frying pan over high heat and warm the wraps for 30 seconds on each side.
5. Spread the hummus onto plates and top with the crispy harissa lamb. Spoon over the cucumber and tomato salad, scatter with pomegranate seeds, drizzle with extra olive oil, and serve with the warmed wraps.