Greek salad lamb pita pockets
250g lamb backstraps (You can even use leftover strips of roasted lamb)
1 tbsp olive oil
1 tsp dried oregano
½ tsp ground sumac
4 pita pockets
250g baby cucumbers, sliced thinly into ribbons
2 Roma tomatoes, sliced
1 baby gem lettuce, leaves separated
80g kalamata olives, pitted, halved
200g Danish feta
1 cup mint leaves
2 tbsp lemon juice
1 tbsp extra virgin olive oil
Place lamb in a small bowl; rub well with oil, oregano and sumac. Season. Preheat a large non-stick frying pan over medium heat. Cook lamb for 4 mins on each side for medium-rare or until cooked to your liking. Cover loosely with foil; cool. Slice thinly; refrigerate if not using immediately.
Make whipped feta: Process ingredients in a small food processor until well combined and completely smooth.
Warm the pita pockets in microwave to refresh. Split pita pockets open; spread a quarter of the whipped feta inside each one.
Divide cucumber, tomato, lettuce, olives and lamb among pockets; season with pepper to taste.