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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
Filling
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30 mL (2 tbsp.) chopped fresh mint
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75 mL (1/3 cup) minced red onion
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175 mL (1/4 cup) crumbled feta cheese
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250 mL (1 cup) green and red grapes
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250 mL (1 cup) rinsed and drained tinned chick peas (optional)
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2.5 mL (1/2 tsp.) dried oregano
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To taste, salt and pepper
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4 pitas
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A few spinach shoots
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3/4 to 1 lb (2.2 kg) cold roast lamb slices
Tahini sauce
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Pinch of salt
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2.5 mL (1/2 tsp.) ground cumin
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30 mL (2 tbsp.) tahini (sesame butter)
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250 mL (1 cup) plain yogurt
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To taste, arugula
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Directions
- In a bowl, combine all tahini sauce ingredients. Reserve in refrigerator.
- In another bowl, combine chick peas, grapes, feta cheese, onion, mint, oregano, salt and pepper. Reserve.
- Cut pitas in half. Open each half and fill with spinach shoots, a few slices of roast lamb, one eighth of the feta mixture, and the tahini sauce.
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