Name: Greek salad lamb pitta pockets
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 grams lamb backstraps; 1 olive oil; 1 dried oregano; ½ ground sumac; 4 pitta pockets; 250 grams baby cucumbers (qukes), sliced thinly into ribbons; 2 roma tomatoes, sliced; 1 baby gem lettuce, leaves separated; 80 grams kalamata olives, pitted, halved; Whipped fetta; 200 grams 200g danish fetta; 1 cup mint leaves; 2 tablespoons lemon juice; 1 tablespoon extra virgin olive oil

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?

Ingredients

250 grams lamb backstraps

1 olive oil

1 dried oregano

½ ground sumac

4 pitta pockets

250 grams baby cucumbers (qukes), sliced thinly into ribbons

2 roma tomatoes, sliced

1 baby gem lettuce, leaves separated

80 grams kalamata olives, pitted, halved

Whipped fetta

200 grams 200g danish fetta

1 cup mint leaves

2 tablespoons lemon juice

1 tablespoon extra virgin olive oil

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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