Name: Greek Salad Lamb Pitta Pockets
Total time: 25 min
Yield: 4
Ingredients: 250g lamb backstraps; 1 tbsp olive oil; 1 tsp dried oregano; ½ tsp ground sumac; 4 pitta pockets; 250g baby cucumbers (qukes), sliced thinly into ribbons; 2 Roma tomatoes, sliced; 1 baby gem lettuce, leaves separated; 80g kalamata olives, pitted, halved; WHIPPED FETTA; 200g Danish fetta; 1 cup mint leaves; 2 tbsp lemon juice; 1 tbsp extra virgin olive oil

VMG Recipes