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Photo of Lamb and pita salad by WW

Lamb and pita salad

Total Time
50 min
30 min
20 min


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


3 medium, roma variety, roughly chopped


60 g, baby leaves

Fresh mint

1 cup(s), 1 bunch, leaves picked

Fresh flat-leaf parsley

1 cup(s), 1 bunch, leaves picked


40 g, (2 tbs) seeds only

Oil spray

2 x 3 second spray(s)


  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.


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.