Lamb and Salad Pittas


  • 400g lean minced lamb
  • 1 tablesp. rapeseed oil or olive oil
  • 3 garlic cloves, peeled and chopped (reserve ½ for the dressing)
  • 2½ cm piece of ginger, peeled and grated (reserve ½ for dressing)
  • 1 red chilli, sliced, deseeded if you wish
  • 200mls pasatta
  • 1 teasp. runny honey
  • 1 teasp. ground cumin
  • 1 teasp. sumac
  • Salt and freshly ground black pepper



  • 1 teasp. soy sauce
  • Juice of 1 lime
  • 2 tablesp. sesame oil
  • ½ teasp. cumin
  • 1 teasp. sumac



  • 1 large carrot, thinly sliced/grated
  • ½ cucumber, deseeded and thinly sliced into lengths
  • 4 scallions, trimmed and sliced
  • 1 fresh red chilli, deseeded and finely chopped
  • Handful of coriander leaves, roughly chopped
  • Handful mint leaves, roughly chopped


To Serve

  • 1 little gem lettuce
  • 4 pitta pockets, natural/Greek style yogurt, sumac


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.  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.


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.


To make the salad: Mix all the salad ingredients in a large bowl and stir through the dressing.


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.