Photo of Lamb & pitta salad by WW

Lamb & pitta salad

Points® value
Total Time
50 min
30 min
20 min
A filling Middle Eastern-inspired salad that’s big on flavour and oh-so easy to make


Wholemeal Pitta Bread

2 medium

Calorie controlled cooking spray

4 spray(s)

Green Beans

250 g

White Wine Vinegar

2 tablespoon(s)

Olive Oil

2 tablespoon(s)


6 g

Chickpeas, cooked

400 g, drained and rinsed

Lamb loin fillets, raw

500 g

Yellow pepper

1 medium, deseeded and cut into thin strips


3 large


60 g

Mint, Fresh

1 tablespoon(s), small handful

Parsley, fresh

1 tablespoon(s)


30 g


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the pitta breads on a baking tray and mist all over with cooking spray. Bake for 10 minutes, turning halfway through, until crisp and golden. Let cool, then tear into small pieces.
  2. Meanwhile, cook the beans in a large pan of boiling water for 2 minutes. Drain, then immediately plunge them into a bowl of iced water to cool. Drain well, then pat dry with kitchen paper.
  3. In a small bowl, whisk together the vinegar, oil and 1 tsp of the sumac. Put the chickpeas in a medium bowl, drizzle over half the dressing and toss to combine. Set aside.
  4. Heat a large nonstick griddle pan over a medium-high heat. Mist the lamb with cooking spray and season well. Griddle for 4 minutes on each side, then remove from the pan and set aside to rest for 5 minutes before cutting into thick slices.
  5. Arrange the pepper, tomatoes, rocket, herbs and dressed chickpeas on a large serving platter. Top with the lamb and drizzle over the remaining dressing. Scatter over the pomegranate seeds, toasted pitta bread pieces and remaining sumac to serve.


Lamb loin isn’t the cheapest cut, but it is the leanest. If you like, use the same amount of lean lamb steaks instead