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Lamb & Greek Feta Salad on Pita Bread Recipe

Ingredients

• 1 heart of romaine lettuce (or similar according to taste)
• 4 small tomatoes, chopped
• 1 medium cucumber, chopped
• 150g Roussas Greek Feta Cheese, chopped
• A handful of Rovies Kalamata Black Olives
• Sea salt and pepper
• 2 tbsp Odysea Extra Virgin Olive Oil
• 1 tbsp Odysea Aged Corinthian Vinegar
• 4 rounds Elviart Traditional Greek Pita Bread
• Approx. 500g leftover roast lamb
• 1 tbsp dried oregano
• 1 tbsp vegetable oil
• 4 tbsp Greek style yoghurt
• 1 lemon, quartered

Method

1. First make the salad: slice the lettuce and toss with the tomatoes, cucumber, feta, olives, olive oil, vinegar, sea salt and pepper.
2. Lightly warm the pita bread.
3. Roughly cut the lamb into odd bits and pieces.
4. Heat the oil in a non-stick frying pan. When hot, sear the lamb fiercely and fast over high heat, tossing the pan occasionally, until the meat sizzles.
5. Scatter with salt, pepper and oregano
6. Place the meat on the pita bread, top with yoghurt, and serve with the salad and lemon wedges.

A Great recipe for using up left-over lamb, works well with chicken or pork too.