Ingredients
1 bag LeaderBrand Broccoslaw
2 cups shredded cooked lamb
e.g. leftovers from roast
4 large pita pockets
1 red onion
thinly sliced
1 lemon
juice of
¼ cup white wine vinegar
1 tsp brown sugar
1 clove garlic
crushed
1 cup fresh mint leaves
finely chopped
1 tbsp wholegrain mustard
1 cup olive oil
Allergy Advice
Contains Eggs
Contains Gluten
Equipment
- 1 oven grill
- 1 baking dish
- 1 foil
- 1 baking tray
- 1 small jug
- 1 whisk
Instructions
- Toss the contents of the LeaderBrand Broccoslaw bag with the enclosed Lemmonaise Dressing sachet. Leave to chill while preparing the pita pockets.
- Preheat the oven grill to 200°C. Place the lamb in a baking dish, cover with foil and heat through in oven. At the same time lay the pita pockets on a baking tray and toast for 3-4 minutes.
- Prepare the dressing; in a small jug combine together the lemon juice, vinegar, sugar, garlic, mint and mustard. Season to taste. Whisk together while adding the oil last, to emulsify.
- Cut the pita pockets in half and spoon in some of the prepared LeaderBrand Broccoslaw salad and slices of red onion. Top with the warmed lamb and spoon over the fresh mint dressing. Serve immediately garnished with fresh mint leaves.
Notes
Tip
Great for using up leftover lamb for lunch or dinner the next night.
This looks so delicious! My favourite premade salad – had some tonight for our term four BBQ. And lamb is always delicious in pita ❤️