| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Turkish |
Ross’s, Foreign, Assignment |
1 |
servings |
INGREDIENTS
| 2 |
|
Sheets mahouk/lavash flat bread |
|
|
Kid leg – to be bored |
| 200 |
g |
Picos blue/ Spanish mountain cheese |
|
|
Wild roquette |
|
|
Cucumber |
|
|
Preserved chillies |
|
|
Tomatoes |
| 1 |
|
Full fat yoghurt |
|
|
Salad |
|
|
Red wine |
|
|
Honey |
|
|
Lavender |
INSTRUCTIONS
Slice the kid into thin slices. Marinade the kid in red wine and honey
overnight. Chargrill on griddle. Meanwhile, blend picos blue into yoghurt
until thick but smooth dressing has been formed.
Pick and was roquette, slice cucumbers. Seed and chop tomatoes and
chillies. Spread the bread out flat and scatter with salad. Lay slices of
kid on top and dress with blue cheese dressing. Roll tightly into a Swiss
roll, trim and serve by slicing diagonally.
Serve with salad.
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