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Photo of Lamb and lentil fattoush with roast pumpkin by WW

Lamb and lentil fattoush with roast pumpkin

Total Time
1 hr 5 min
15 min
50 min
Bring the flavours of the Middle East to your table tonight with tender slices of lamb, sweet roasted pumpkin, crispy shards of pita bread and lots of fresh herbs. It's sure to be a winner!



1000 g

Wholemeal pita bread

168 g, (2x84g)

Za'atar seasoning

2 tsp

Olive oil

1 tbs

Lamb fillet (tenderloin), raw

300 g

Lentils, canned, rinsed, drained

1 400g can


3 medium, coarsley chopped


2 medium, coarsley chopped

Green shallot(s)

1 individual, thinly sliced

Fresh mint

¼ cup(s), chopped

Fresh flat-leaf parsley

¼ cup(s), chopped

Lemon juice

1 tbs


  1. Preheat oven to 200°C. Place pumpkin on a baking tray lined with baking paper. Lightly spray with oil. Bake for 40 minutes or until golden.
  2. Meanwhile, place pita bread on 2 baking trays and lightly spray with oil. Sprinkle with za’atar. Bake for 8 minutes or until light golden and crisp. Remove pita from oven and set aside to cool before breaking into shards.
  3. Heat half the oil in a large non-stick frying pan on medium-high. Season lamb and cook for 3-4 minutes each side or until cooked to your liking. Set aside for 3 minutes to rest. Thinly slice.
  4. Place pumpkin, lamb, lentils, tomato, cucumber, shallot, mint and parsley in a large bowl. Season. Combine lemon juice with remaining oil in a small bowl. Add to salad and toss to coat. Divide among serving dishes. Top with bread shards.