CASUAL AND EASY, THIS IS A GREAT MEAL FOR THOSE NIGHTS WHEN YOUR FAMILY ARE COMING AND GOING. QUICK TO THROW TOGETHER AND PORTABLE, SO IT CAN BE EATEN ON THE RUN. OR PLACE ON A LARGE PLATE IN THE MIDDLE OF THE TABLE AND LET EVERYONE MAKE THEIR OWN..
Prep time: 10 minutes Cook time: 3 minutes Total time: 13 minutes Serves: 4 Ingredients
4 wholemeal pita bread 400 g cooked lamb, warm Â½ red onion, finely sliced 250 g cherry tomatoes, halved 1 Lebanese cucumber, sliced 2 handfuls baby spinach leaves
4 tablespoons Greek yoghurt 2 tablespoons mint sauce 1 garlic clove, crushed 1 handful mint leaves, chopped
Preheat oven to 2000C. Wrap the pita bread in foil and warm for 3 minutes in oven. To make yoghurt dressing, mix all sauce ingredients in a bowl. Taste and adjust to your liking. Remove pita from the oven and lay the ingredients down the middle of the pita bread. Spoon over dressing, wrap and devour! *** For a gluten-free option, put the lamb and toppings in a crisp lettuce cup.
Peninsula Kids Autumn 2018