Za'atar Lamb Pittas

Ingredients

• 160 g lamb strips (or lamb steaks cut into strips with any fatty or tough bits removed)
• 1 tsp za'atar seasoning ((heaped))
• 1 tsp olive oil
• 4 white pitta breads
• 100 g white cabbage
• 2 tbsp greek yogurt
• 1 tbsp pomegranate molasses (see note 1)
• 2 tbsp fresh pomegranate
• A few fresh mint leaves

Instructions

1. 1

   Place the lamb strips (160g) into a large bowl with the za'atar seasoning (1 heaped tsp). Toss the lamb in the seasoning until it is coated.

2. 2

   Heat the olive oil (1 tsp) in a frying pan and once hot add the lamb and fry for about 3 minutes, stirring occasionally to ensure it's evenly cooked - 3 minutes will mean it's medium, if you want well done then leave it in for a minute or two longer).

3. 3

   Once cooked remove the lamb from the pan and wrap it in tin foil to rest while you prepare the other ingredients.

4. 4

   Warm the pitta breads (I pop mine into the microwave for about 20 seconds until they puff up - this makes them easier to cut open) and then carefully cut them open. Roughly chop the white cabbage and place it into the pittas. Add the lamb. Finely chop the mint leaves and sprinkle them over. Drizzle over the greek yogurt (2 tbsp) and pomegranate molasses (1 tbsp) and then finally sprinkle over the fresh pomegranate (2 tbsp).

5. 5

   Serve.