Lamb and hummus wholemeal pita
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
Lamb backstrap, raw
2 medium, grated
¼ cup(s), leaves
Wholemeal pita bread
1 large, (60g), halved
¼ cup(s), (90g)
1 x 3 second spray(s)
- Sprinkle lamb with cumin and season with salt and freshly ground black pepper.
- 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.
- 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.
TIP: You can use parsley or rocket leaves instead of coriander.