Delicious. Quick. Easy. As the weather brightens and warmth returns we’ll begin to welcome salad and lighter foods back to our plates. Here a Greek salad sits on top of toasted wholemeal pittas then laden with spiced lamb and a garnish of minty feta dressing.
As I said delicious, quick and easy and right now for me the most important is QUICK. Time flies when you’re having fun they say but where I’m at right now time is going way too fast and I’m sure that’s true for many of you too. We all have to eat yet garnering the supplies and diversifying the menu options usually rests on one person’s shoulders – probably yours! A thankless job for the most part but one that has to be done and fitted in to the busy schedules of the lives of all of those around you. So lets get on with it and Enjoy!
Minty Feta Lamb Pittas
You will need:
1 tbsp rapeseed oil for mince plus 1 tbsp for feta dressing plus extra for brushing pittas
450g lamb mince
1 tbsp ground cumin
1 tbsp ground coriander
400g tin lentils – I used ‘Bijoux Verts Lentils’
1 tbsp tomato puree
3 tbsp water
1 or 2 cos lettuce
half red onion
1 block feta – 200g
small handful mint leaves
small handful coriander leaves
Preheat the oven to 180
Heat 1 tbsp oil in large frying pan over medium to high heat, add the mince, mixing it and breaking it down with a wooden spoon as it cooks.
Once the mince has gone from pink to light brown lean or tip the pan to one side and spoon off all the fat and juices and discard.
Add the tbsp of cumin and coriander and mix well, leave to heat for a minute of too.
Meanwhile open and rinse the can of lentils in a sieve and add to the pan along with 1 tbsp tomato puree and 3 tbsp water.
Mix everything well and once the lentils have been heated through turn off the heat while you prepare everything else.
Split open the pittas and use a pastry brush to oil the tops of them and heat in the hot oven for around 5 minutes, take care not to overheat or burn them!
Chop up the cos, half cucumber and red onion and mix together.
Use a food processor to whiz the feta, mint leaves and coriander leaves with 1 tbsp rapeseed oil and enough water to create a dropping consistency.
Serve the toasted pittas, topped with the salad, lamb and minty feta dressing.
‘Til next time, Sheila.