Recipe Details

Instructions

1. 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.
2. 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.
3. 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.
4. 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.