Quick & Easy

Greek salad lamb pitta pockets

Ideal for picnic or lunchboxes.

These healthy lunch pockets filled with tender lamb, fresh tomato and cucumber and a tasty whipped fetta spread are perfect for your lunchbox or bringing along to a picnic in the outdoors. This stunning lunch will have you looking forward to your packed lunch again!

Looking for more lunchbox ideas or picnic recipes?


Whipped fetta


1.Place lamb in a small bowl; rub well with oil, oregano and sumac. Season.
2.Preheat a large non-stick frying pan over medium heat. Cook lamb for 4 minutes on each side for medium-rare or until cooked to your liking. Cover loosely with foil; cool. Slice thinly; refrigerate if not using immediately.
3.Make whipped fetta. Process ingredients in a small food processor until well combined and completely smooth.
4.Warm the pitta pockets in microwave to refresh. Split pitta pockets open; spread a quarter of the whipped fetta inside each one. Divide cucumber, tomato, lettuce, olives and lamb among pockets; season with pepper to taste.

If you have any leftover roast lamb, use this instead of cooking the lamb backstraps. Instead of making the whipped fetta, you can use purchased spreadable fetta, fetta dip or tzatziki, if you like.

Prep it Make pitta pockets the night before or in the morning.

Take it Wrap pitta pockets in plastic wrap or foil, or pack in airtight containers. Alternatively, pack pitta pockets, lamb, salad ingredients and whipped fetta in separate airtight containers to assemble at work. Transport in cooler bags. Refrigerate until ready to serve.


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