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Lamb and Salad Pittas

The sumac adds a lovely tangy lemony favour. If you don’t have sumac you can use lemon zest.


  1. To cook the mince:  Heat 1 tablespoon of rapeseed oil into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon.  Cook for 5-6 minutes until browned. 
  2. Then add half the garlic, half the ginger, chilli, pasatta and honey. Season with the cumin, sumac and salt and black pepper. Cook for another 5-6 minutes.
  3. To make the dressing: Combine the remaining garlic and ginger in a bowl along with the soy sauce, lime juice, sesame oil, cumin and sumac.
  4. To make the salad: Mix all the salad ingredients in a large bowl and stir through the dressing.
  5. To serve:  Toast the pitta bread.  Cut across the middle.  Make a pocket and then add a little lettuce and salad to each half of the pitta, top with the mince mixture.  Drizzle over some yogurt and sprinkle with a little sumac.