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1 medium wholegrain pita bread

180g lean lamb, diced

1/2 cup cucumber, diced

1/2 cup tomato, diced

1/2 cup shredded lettuce

1/4 cup red onion, sliced

3-4 black olives, halved

15g reduced fat feta cheese

1 tablespoon fresh parsley, chopped

1/2 teaspoon cumin

2 teaspoon lemon juice

2 teaspoon olive oil

2 tablespoons low fat natural yogurt

1 tablespoon grated cucumber (optional)

Spray oil

1 Serve

2 Serves

3.5 Serves
  1. Pre-heat oven to 160°C.
  2. Combine cumin, 1/2 teaspoon garlic, 1 teaspoon lemon juice and olive oil in a small bowl. Add lamb and mix to combine.
  3. Heat a non-stick frying pan and cook lamb for 4-5 minutes, or until cooked through and tender.
  4. Meanwhile, place pita bread on a non-stick oven tray and warm in oven for 3-4 minutes, or until pita bread is warm.
  5. Place yogurt, 1/4 teaspoon crushed garlic, 1 teaspoon lemon juice and cucumber in a bowl and stir to combine.
  6. Serve pita bread on a plate with salad, olives and lamb on top. Crumble feta over lamb and salad. Drizzle with yogurt dressing.