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Grilled lamb pitta with fennel salad & beetroot houmous
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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
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.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in June 2021.
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