Lamb and hummus wholemeal pita
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
These pita pockets are full of surprises! From sweet carrot and sultanas to cumin-spiced lamb and coriander, they taste as good as they look
Ingredients
Lamb backstrap, raw
150 g
Ground cumin
1 tsp
Carrot(s)
2 medium, grated
Sultanas
2 tbs
Fresh coriander
¼ cup(s), leaves
Wholemeal pita bread
1 large, (60g), halved
Reduced-fat hummus
¼ cup(s), (90g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Sprinkle lamb with cumin and season with salt and freshly ground black pepper.
2
Preheat a chargrill or barbecue over medium-high heat. Lightly spray lamb with oil and cook for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly.
3
Place carrot, sultanas and coriander in a medium bowl and toss to combine. Using your fingers, gently separate each pita half to form a pocket. Spread inside of each pita with hummus. Fill with carrot salad and sliced lamb. Serve.
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