Lamb wraps, yoghurthummus with mint and peas

Hummus: Cook the peas for 4 minutes in boiling water, scare them in cold water and let them drain. Mix the peas, the juice of the half lime, the yogurt, olive oil, mint leaves and the coriander with the mixer. Season with salt and pepper.

Cut the carrots into long slices with a peeler. Cut the cucumber into slices.

Mix the minced lamb with the coarsely chopped pistachio nuts, the bell pepper, the cumin, pepper salt. Make at least 16 small burgers. Let them bake briefly on both sides until golden brown in a large frying pan with 2 tbsp olive oil.

Meanwhile, cut the little gem-hearts into 2 and fry for 2 to 3 minutes per side until golden brown in a frying pan with 2 tbsp olive oil. Season them.

Warm up the wraps according to the instructions on the package. Put the mini burgers, the raw vegetables, the slayharts and the hummus separately on the table, so everyone can fill their own wrap to their own taste.