1 Vitastic pita bread round
100 g lamb backstrap (eye of loin), trimmed of fat
Olive oil cooking spray
150 g cherry tomatoes, halved
1 Lebanese cucumber, diced
6 cos lettuce leaves, torn, or 100g iceberg lettuce, roughly chopped
1 Tbsp oregano leaves
8 salt-reduced pitted Kalamata olives, halved
50 g reduced-fat feta, cut into cubes
1 Tbsp freshly squeezed lemon juice
2 tsp white balsamic vinegar
2 tsp extra virgin olive oil
1 pinch sugar
Freshly ground black pepper, to season
- Preheat a chargrill pan on medium-high. Spray bread and lamb on each side with cooking spray. Add bread to chargrill and cook for 1-2 minutes on each side or until slightly charred. Set aside. Add lamb to chargrill and cook for 2 minutes on each side for medium, or as desired. Transfer to a plate to rest for 5 minutes.
- Put tomato, cucumber, lettuce, oregano and olives in a large bowl. Slice lamb diagonally and add to bowl. Toss to combine.
- To make dressing, put lemon juice, vinegar, oil and sugar in a small bowl. Season with pepper and whisk to combine.
- Add dressing to salad with feta and toss to combine. Divide salad between serving bowls. Halve bread and serve 1 bread half with each.