Lamb, chickpea and apricot pitas

With a little bit of effort, leftover lamb can be transformed into a wonderful treat that bears almost no resemblance the roast dinner it was the day before.

Lamb, chickpea and apricot pitas

Ingredients

  • Leftover lamb (from 1 lamb shank or equivalent), cooked
  • 100g chickpeas
  • 50g dried apricots, chopped
  • Mixed salad leaves
  • 3 pita pockets

Dressing

  • 120g Greek yoghurt
  • ½ clove garlic, minced
  • ½ tsp dried mint
  • ½ tsp ground coriander
  • ½ tsp chilli flakes (optional)
  • Salt and pepper
  • Olive oil

Method

  1. Mix together the lamb, chickpeas and apricots.
  2. To make the dressing mix together all the ingredients and set aside.
  3. To assemble, cut one side off the pitas.
  4. Stuff with the mixed salad leaves.
  5. Top with lamb mixture and add a dollop of the yoghurt dressing.
  6. Serve warm with any extra dressing on the side.

Monique Chambers
Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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