Lamb and pita salad
3
Points®
Total time: 50 min • Prep: 30 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Ingredients
Flat bread, pita pocket, light, wholemeal
2 individual, (2x31g)
Green string beans
250 g
White wine vinegar
2 tbs
Olive oil
2 tbs
Ground sumac
2 tsp
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Lamb backstrap, raw
400 g, (Buy 2 x 250g), fat trimmed
Yellow capsicum
1 medium, cut into long thin strips
Tomato(es)
3 medium, roma variety, roughly chopped
Rocket
60 g, baby leaves
Fresh mint
1 cup(s), 1 bunch, leaves picked
Fresh flat-leaf parsley
1 cup(s), 1 bunch, leaves picked
Pomegranate
40 g, (2 tbs) seeds only
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Place pita breads on a baking tray and lightly spray with oil. Bake for 10 minutes (turning after 5 minutes) or until crisp. Cool, then break up.
2
Meanwhile, cook beans in a large saucepan of boiling water for 2 minutes and have a large bowl of iced water ready. Drain beans and drop into iced water for 30 seconds. Drain well and pat dry with paper towel. Whisk vinegar, oil and 1 teaspoon sumac in a small bowl. Toss chickpeas with half the dressing and set aside.
3
Heat a large, heavy based frying pan over medium-high heat. Lightly spray lamb with oil and cook for 4 minutes each side. Set aside to rest for 5 minutes before slicing.
4
Arrange vegetables, herbs and chickpeas onto a large serving platter or shallow serving bowl. Top with lamb and drizzle with remaining dressing. Sprinkle with pomegranate seeds, pita croutons and remaining sumac.
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