Recipe for Haggis wraps with winter tzatziki
Serves four as a light lunch
Make the tzatziki about an hour in advance for the flavours to develop. I have used vegetarian haggis but this will work equally well with meat if you prefer.
1 vegetarian haggis, about 450g
4 soft flour tortilla
Mixed salad leaves
For the tzatziki
Half a cucumber
Half a shallot, finely chopped
5 heaped Tbsp thick plain yogurt (ideally greek)
1 heaped tsp dried mint, crumbled
1 Tbsp red wine vinegar
A small pinch of salt
Cut the cucumber in half lengthways and run a teaspoon down the middle to remove the seeds. Grate the cucumber and squeeze it out with your hands to get rid of any excess liquid.
Mix the cucumber with the remaining tzatziki ingredients and set aside for an hour.
Cook the haggis according to packet instructions or reheat safely if using leftovers. Remove the haggis from its outer skin and break up any large chunks.
Warm the tortilla.
Spread each tortilla thickly with tzatziki. Spoon over about a quarter of the haggis onto each one and top with a few salad leaves.
Roll up the tortilla and cut each one in half. Serve while still warm.