Hot cumin lamb pitta with crunchy slaw & spicy mayo

QServes 4

QPrep 10 mins

QCook 8 mins

4 small lamb leg steaks

2 tsp olive oil

1 heaped tsp ground cumin 1 tbsp sugar

3 tbsp white wine vinegar 2 carrots, coarsely grated 2 spring onions, finely sliced 400g white cabbage, very

finely sliced

5 sweet pickled cherry

peppers, 2 roughly sliced 3 tbsp mayonnaise

4 large pitta breads, warmed

1 Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Put on a plate to rest.

2 Stir the sugar into the vinegar in a bowl until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.

3 Blitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each split pitta. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Serve extra salad on the side. PER SERVING 661 kcals, fat 29g,

saturates 7g, carbs 67g, sugars 21g, fibre 9g, protein 30g, salt 1.5g

1 Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.

2 Meanwhile, whisk the remaining oil with the lemon juice and garlic. Season.

3 Heat a large griddle pan or frying pan over a high heat and cook the halloumi for 1-2 mins on each side until lightly charred.

4 Cook the quinoa following pack instructions, leave to cool, then toss with the cucumber, tomatoes, spring onion, most of the herbs and the dressing. Season. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.

PER SERVING 542 kcals, fat 32g, saturates 13g,

carbs 37g, sugars 6g, fibre 7g, protein 23g, salt 2.2g