Looking for an easy and protein packed post-workout meal to make tonight? This recipe for lamb tikka flatbreads and fresh herb salad from Joe Wicks' new book,The Fat Loss Plan, will hit the spot. The Fat Loss Plan is out now. 

Serves 1

Ingredients

For the lamb tikka flatbreads:

2 tbsp tikka curry paste
juice of l/2 lemon
l/2 tsp grated ginger
250g lean lamb leg steaks (all visible fat removed)
salt and pepper
1 large naan bread or large Middle Eastern flatbread, warmed
1 l/2 tbsp zero-fat Greek-style yoghurt, whisked with 1 tsp lemon juice (optional)

For the herb salad:

1/4 cucumber, de-seeded and cut into 1cm dice
1 plum tomato, cut into 1cm dice
1/4 red onion, finely diced
3 tbsp mint, finely chopped, plus extra for garnish
3 tbsp coriander, finely chopped, plus extra for garnish
juice of l/2 lemon
1 green chilli, de-seeded and finely chopped

Method

-Place the tikka curry paste, lemon juice and ginger in a wide glass bowl.
-Cut the lamb into small bite-sized cubes and toss them in the tikka paste mixture. Season.
-Meanwhile, make the herb salad by mixing together all the ingredients in a bowl. Season and set aside.
-Preheat the grill to medium-high.
-Thread the marinated lamb onto one or two metal skewers and place them under the grill. Cook for 8-10 minutes, turning once halfway through, until cooked and lightly charred at the edges.
-Remove the lamb from the skewers with a fork and scatter onto the warmed naan or flatbread.
-Spoon over the herb salad and drizzle over the yoghurt mixture (if using). Sprinkle with the chopped mint and coriander before tucking in.