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    Grilled lamb pitta with fennel salad & beetroot houmous

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    Grilled lamb pitta with fennel salad & beetroot houmous

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 6

    Ingredients

    1 pack 4 Welsh lamb extra trimmed lean leg steaks
    ½ x 330g pack fresh beetroot
    ½ x 300g tub Essential Reduced Fat Houmous
    1 pack 6 Essential Wholemeal Pitta
    140g pack butterhead & spinach salad
    1 small red onion, thinly sliced
    ½ x bulb fennel, thinly sliced
    1 lemon, cut into 5 wedges

    Method

    1. Season the lamb. Warm a large frying pan or griddle over a high heat and sear the meat, without any oil, for 2-3 minutes on each side. Remove to a plate, cover and leave to rest. Slice the lamb.

    2. Meanwhile, blitz the beetroot in a food processor until smooth, or use a hand blender. Add the houmous and pulse again to combine. Toss the salad leaves with the onion, fennel and juice from 1 lemon wedge. Season.

    3. Warm the pitta in a toaster. Slice them open to make pockets, then add a little salad, beetroot houmous and lamb. Serve with any extra salad and the remaining lemon wedges on the side to squeeze over.

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