Ingredients

• 500g/1lb 2oz lamb fillet
• cut into 15mm/½in slices
• 1 lemon
• grated rind and juice
• 1 sprig of rosemary
• chopped
• 3 mixed peppers
• cored
• deseeded and chopped
• 1 small aubergine
• sliced
• 4 flour wholemeal tortillas
• 400g/14oz tin chickpeas
• rinsed and drained
• 2 tbsp Greek yoghurt
• 2 tbsp lemon juice
• 1 tbsp chopped parsley
• 100g/3½oz rocket

Directions

• Place the lamb
• lemon rind and juice
• rosemary and peppers in a non-metallic bowl and stir well. Cover and leave to marinate in a cool place for 30 minutes.
• Meanwhile
• put the hummus ingredients in a food processor or blender and blitz for 30 seconds. Place in a bowl.
• Heat a griddle or heavy-based frying pan
• add the lamb mixture and the aubergine and fry for 3—4 minutes
• or until the lamb is cooked through (You may need to do this in batches.).
• Heat the tortillas. Wrap the lamb and vegetables in the tortillas with the hummus and serve rocket.