Serves: 4

Preparation Time: 10 Minutes
Cooking Time: 2-3 Minutes

Ingredients:

• 4 large pitta breads

• 125 g (4oz) cooked lamb , finely shredded

• 1 small bunch spring onions , trimmed and chopped

• 2 lettuce leaves , chopped

• 2 tomatoes, peeled, deseeded and chopped

• 4 black olives, halved and pitted

• 75, g (3oz) feta cheese, crumbled

• 4 lettuce leaves

• Salt and pepper

DRESSING :

• 2 tablespoons natural yogurt

• 2 tablespoons olive oil

• � teaspoons honey

• Slat and pepper

Direction:

• Carefully cut a alit across the of each pitta bread. Gently open out each bread to form a pocket. Mix the dressing ingredients together in a small bowl, and seasons with salt and pepper to taste.

• Mix the lamb with the spring onions , chopped lettuce , tomatoes, olives feta cheese, dressing and salt and pepper to taste, blending well.

• Divide the lamb, salad and feta mixture equally between the pitta pockets.

• Cook under a preheated moderate grill for about 2-3 minutes until the filling is bubbling, turning once. Add the fresh lettuce leaves and quickly roll up the pitas in greaseproof paper to serve.

Nutritional Information:

Feta cheese is made from sheep and goats milk and has higher water content than many hard chesses. The fat and calorie content of feta is therefore quite a bit lower (by weight of portion) than that of, for example, cheddar � type cheeses.

• Carbohydrates 60g

• Protein 19g

• Fat 29g

• Kj 2346

• Kcal 560