Ingredients
- Serves 4
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Method
- Combine yoghurt and lemon in a bowl. Add cabbage, carrot and sesame seeds. Toss gently to coat.
- Spread each slice of bread with 3 teaspoons hommus. Top with lettuce, cabbage salad (1/2 cup/60g) and lamb. Spoon over pesto, season with pepper. Sprinkle with basil leaves. Serve with lemon wedges.
Tips
- If you have leftover roast vegetables, roughly chop them and place on sandwich instead of cabbage salad.
- Chop any leftover lamb and vegetables and pile onto a wrap, spread with hommus or eggplant dip or beetroot dip. Top with rocket or baby spinach. Delicious as is or toasted in a sandwich press.