Cook & Prep time: 20 mins

Serves 4


Tomato Hummus:

  • tin of chick peas (400g), drained & washed
  • ½ cup semi-sundried tomatoes
  • ¼ cup olive oil
  • ¼ cup tahini
  • Juice of 1 ½ lemons
  • ½ tsp sea salt
  • cracked black pepper, to taste
  • 2 tablespoons grape seed oil
  • 4 tbsp iced water
  • 3 cherry tomatoes

Mint Yogurt:

  • 160g greek yogurt
  • juice of ½ a lemon
  • half a bunch of Mint, leaves picked & chopped finely
  • pinch of Salt
  • cracked black pepper, to taste

Spiced Lamb:

  • 400g lamb leg steak, sliced thinly
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground sumac
  • ½ tsp sea salt
  • cracked black pepper, to taste
  • 2 tbsp olive oil


  • 4 medium round pita breads
  • 100g feta, crumbled
  • 80g kalamata olives, sliced
  • 1 red onion, halved & sliced thinly
  • mint leaves to garnish



In a small bowl, add the sliced red onion and cover with cold water. Set aside for 15 minutes.

In another small bowl, add the sliced lamb, cumin, coriander, sumac, salt, a pinch of pepper and the olive oil. Stir to combine and set aside for 10 minutes to marinade.

In a blender, blitz the chick peas, semi-sundried tomatoes, olive oil, tahini, lemon juice, iced water, cherry tomatoes, salt and a few pinches of black pepper. Pulse and stir continuously until you have a smooth hummus.

In large saucepan over a high heat, add the lamb and stir continuously for 60 seconds and then removed the lamb from the pan and allow to rest for a few minutes.

Remove the red onion from the water and allow to drain on paper towel.

Briefly toast the pitta bread and then assemble the wrap by first adding a layer of the hummus, top with lamb, crumbled feta, red onion and sliced olive. Finish with the mint yogurt and a few mint leaves.