Spiced Lamb Pittas with Tahini Yogurt

For best results, marinate the meat in advance and leave in the fridge for 2-3 hours or leave overnight.


  • 4 pitta breads
  • 4 handfuls Florette Crunchy Cut Salad
  • 300g lean lamb (thinly sliced)
  • ½ tsp paprika
  • ¼ tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp dried chilli flakes
  • 1 tbsp extra virgin olive oil
  • ½ lemon, juice only
  • For the yogurt:
  • 2-3 tbsp natural Greek yogurt
  • 1-2 tsp tahini
  • extra virgin olive oil
  • A pinch paprika


  1. Place the lamb into a bowl with the paprika, cumin, oregano, chilli, oil and lemon juice and combine. Cover and leave to marinade in the fridge for a few hours or overnight.
  2. When you’re ready to cook, make the tahini yogurt. Combine the yogurt with the tahini in a small bowl. Sprinkle with a pinch of paprika and drizzle over a little olive oil. Set aside.
  3. Heat a griddle pan or large frying pan then sear the meat allowing it to cook for just a minute on each side. Transfer to a warm plate and set aside.
  4. Warm the pittas then open them up and fill with the salad, lamb and a dollop of yogurt. Serve the extra yogurt on the side.