Lamb and Greek Salad

Ingredients  

• 350g lamb steak or butterflied leg of lamb
• 2 tbsp olive oil 
• ½ tsp paprika 
• ½ tsp oregano  
• 1 pinch salt & pepper 

• 2 small tomatoes, chopped 
• 1 cucumber, chopped 
• ½ cup olives 
• ½ red onion, sliced 
• ½ capsicum, sliced  
• 100g feta cheese  

• 2 garlic cloves, minced 
• 1 tsp oregano 
• 1 pinch salt + pepper 
• 1.5 tbsp vinegar 
• 2 tbsp olive oil  

• 2 pita wraps 
• 2-4 tbsp hummus  
• ½ lemon, sliced  

 Method: 

1. Rub lamb with olive oil, paprika, oregano, salt, and pepper. Grill or pan-fry over medium-high heat for 3–4 minutes each side, or until cooked to your liking. Rest for 5 minutes, then slice thinly. 
2. In a bowl, combine tomatoes, cucumber, olives, onion, capsicum, and feta. 
3. Whisk together garlic, oregano, vinegar, olive oil, salt, and pepper. Toss through the salad. 
4. Grill pita wraps until lightly charred, then cut into triangles. 
5. Serve lamb with Greek salad, hummus, warm pita triangles, and a squeeze of fresh lemon.