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Photo of Lamb and hummus wholemeal pita by WW

Lamb and hummus wholemeal pita

6
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Moderate
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.

Notes

TIP: You can use parsley or rocket leaves instead of coriander.

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