Sort ingredients
nidgroot
QR Code
Listen
Pdf
In a bowl, mix the black lentils with harissa paste, chopped cherry tomatoes and crumbled feta until well combined.
Spread homous onto each taco or wrap, spoon over the lentil mixture onto half of the taco, then top with a small handful of rocket leaves and fold each one in half.
Mix the yoghurt with lemon juice, chopped mint and a pinch of salt to make the dipping sauce.
Heat a pan with a drizzle of olive oil and fry each taco until crispy and golden on each side.
Serve the tacos hot with the mint yoghurt and extra lemon wedges on the side.