Serves 4


  • 50ml olive oil
  • 2 tablespoons dukkah or any other spice mix
  • 500g lamb backstrap
  • Zest of 1 lemon
  • 1 tablespoon mint leaves, chopped roughly
  • 2 tomatoes, chopped roughly
  • ½ Lebanese cucumber, chopped roughly
  • ½ red onion, sliced
  • 1 teaspoon sumac (optional)
  • 1 head cos lettuce
  • 2 small wholemeal pita breads, toasted
  • 50g Persian feta
  • ¼ cup low fat Greek yoghurt
  • Juice of 1 lemon
  • ½ teaspoon garlic
  • 1 teaspoon mint leaves, chopped finely


  1. Marinade lamb in dukkah, olive oil and lemon zest and set aside for 10 minutes.
  2. Heat olive oil in a frypan over a medium heat. Place marinated lamb in frypan and cook for 4 minutes on each side or until golden brown on the outside and medium rare in the middle. Set aside to rest.
  3. Roughly chop tomatoes, cucumber and mint and set aside for salad assembly.
  4. Wash the lettuce and combine with tomatoes, mint, cucumbers, sliced onions, toasted pita breads, sumac and feta in a large salad bowl.
  5. To make the yoghurt dressing, combine yoghurt, garlic, lemon juice, finely chopped mint leaves and salt and mix well.
  6. Slice the lamb and serve over the fattoush salad before pouring the yoghurt dressing over the top. Enjoy!