Save to your scrapbook

    Grilled lamb pitta with fennel salad & beetroot houmous

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Grilled lamb pitta with fennel salad & beetroot houmous

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

    Serves: 6


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars