Home > Recipes > 30-minute meal recipes > Za’atar lamb chopped salad

Za’atar lamb chopped salad

Name: Za’atar lamb chopped salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 2 pitta breads; Extra-virgin olive oil to fry and drizzle; 2 tsp sumac; 300g lamb leg steaks; 1 tbsp za’atar; 1 romaine lettuce; 1 cucumber; 5 medium tomatoes; 3 spring onions; 20g bunch parsley; Juice 1 lemon; 200g feta

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 1 Jun 23
Updated: 18 Mar 24

This fattoush-inspired salad has a perfect balance of textures and flavours. Crunchy pittas, crisp lettuce and cucumber, juicy tomatoes and tender lamb spiked with citrusy sumac and herby za’atar.

Next time, try spiced lamb cutlets with rice and spinach salad.

Easy
June 2023

Test kitchen approved

Serves 4
Hands-on time 25 min

This fattoush-inspired salad has a perfect balance of textures and flavours. Crunchy pittas, crisp lettuce and cucumber, juicy tomatoes and tender lamb spiked with citrusy sumac and herby za’atar.

Next time, try spiced lamb cutlets with rice and spinach salad.

Nutrition: per serving

Calories: 567kcals
Fat: 36g (13g saturated)
Protein: 30g
Carbohydrates: 26g (9.7g sugars)
Fibre: 30g
Salt: 2.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 pitta breads
Extra-virgin olive oil to fry and drizzle
2 tsp sumac
300g lamb leg steaks
1 tbsp za’atar
1 romaine lettuce
1 cucumber
5 medium tomatoes
3 spring onions
20g bunch parsley
Juice 1 lemon
200g feta

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Tear the pittas into bite-size chunks. Heat 1 tbsp oil in a large frying pan and add the pitta. Fry for a few minutes, tossing regularly, until golden. Use tongs to transfer them to a plate, sprinkle with 1 tsp sumac and set aside.
Season the lamb and sprinkle with the za’atar. Return the pan to the heat with a little more oil if needed. Cook over a medium-high heat for about 4 minutes on each side until golden. Set aside to rest.
While the lamb rests, prepare the rest of the ingredients. Chop the lettuce, cucumber and tomatoes into chunks, slice the spring onions and roughly chop the parsley. In a large bowl, combine the lemon juice with 2 tbsp oil and the remaining 1 tsp sumac. Season with salt and pepper then toss through the prepared salad veg and parsley. Add the pitta chunks and give everything another toss.

Put the mixture on a serving platter or divide among 4 plates. Slice the rested lamb and scatter over the salad, followed by a crumble of feta.

Recipe from June 2023 Issue

Nutrition

Nutrition: per serving

Calories: 567kcals
Fat: 36g (13g saturated)
Protein: 30g
Carbohydrates: 26g (9.7g sugars)
Fibre: 30g
Salt: 2.1g

delicious. tips

Eco tip: By combining lamb with feta, less meat is needed to serve four people. If you’d like something even more substantial, toss 250g cooked lentils through the salad too.