Photo of Lamb and pita salad by WW

Lamb and pita salad

6
4
4
SmartPoints® value per serving
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
6
Difficulty
Moderate

Ingredients

Flat bread, pita pocket, light, wholemeal

2 individual, (2x31g)

oil spray

2 x 3 second spray(s)

green beans

250 g

white wine vinegar

2 tbs

olive oil

2 tbs

ground sumac

2 tsp

chickpeas, canned, rinsed, drained

1 can(s), 400g size can, (1x400g can)

lean lamb backstrap

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

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.

Notes

SERVING SUGGESTION: Crumbled reduced-fat feta. TIPS: Make salad up to 2 hours in advance (keep chilled), but cook lamb up to 1 hour in advance and slice close to serving time. Add dressing, croutons and remaining sumac just before serving.

Start eating better than ever!