Wholemeal Pittas with Chilli-Lamb & Hummus Recipe
Try doing something different with your lamb using this recipe
Cost Per Serving
Nutrition Per Serving
- Calories695 kcal
Calories are a measure of the amount of energy in food and drink. Your weight depends on the balance between how much energy you consume and how much energy you use up. If you eat or drink more than you use you can gain weight. If you don’t eat enough you can lose it.
Your body wouldn’t function without fat. Fat is an essential part of a healthy balanced diet. It provides fat soluble vitamins and essential fatty acids. But as fat is a rich source of energy (calories), it can easily contribute to weight gain.
On average as a nation it seems we’re consuming too much saturated fat. Eating too much can increase your cholesterol, which is a risk factor for heart disease. Replacing saturated fats with unsaturated fats can help maintain healthy cholesterol levels, and reduce the risk of heart disease.
Starchy foods like bread, breakfast cereals or potatoes are a good source of carbohydrate and should make up just over a third of the food you eat. When eaten, carbohydrates are broken down into glucose, which is used to fuel cells in your body like brain and muscle cells. Some people think starchy carbohydrates are fattening, but gram for gram it contains less than half the calories of fat. Choose whole grain or high fibre varieties where you can as they often contain more nutrients.
On average in the UK we eat too much sugar. Foods and drinks high in sugars are not needed in the diet. So if you have them, make sure they're infrequent and in small amounts, or you risk tooth decay or obesity.
Fibre is classed as a carbohydrate and you should aim to eat 30g fibre each day. Eating plenty of fibre is good for your digestive health and is associated with a lower risk of heart disease, stroke, type 2 diabetes and some cancers.
All cells and tissues contain protein, so it’s essential for growth, repair and good health. Protein from animal sources such as meat, fish, eggs and dairy products contain all the essential amino acids (the building blocks of protein) needed by the body. If you're vegetarian or vegan, you can get the protein you need through eating a variety of different plant sources such as pulses, nuts and cereals.
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- Heat the oil in a frying pan. Mix the lamb and harissa together and fry for 3 - 4 minutes on each side until nicely browned but still slightly pink in the centre. Stir in the tomato puree and lime juice.
- Meanwhile blend the chickpeas, olive oil and 3 tablespoons of water in a food processor (or using a hand-held blender) until soft and smooth. Stir in the chopped coriander and season to taste.
- Split open the pittas and fill with lettuce, add the lamb to each and top with a spoonful of the coriander hummus. Serve immediately.
- Other boneless cuts of lamb such as fillet or neck are also suitable for this dish.
- If you’re looking for a shortcut, use ready-made fresh, reduced fat hummus available in delis and supermarkets.
- Try serving the lamb with freshly cooked whole grain noodles as a main course for two.
- If you're vegetarian, chargrilled vegetables make a very good alternative to the lamb. Try a mixture of Mediterranean veg such as courgettes, peppers, aubergine and plum tomatoes.
- Harissa is a Morcoccan-syle chilli sauce that's available in supermarkets. It's normally quite potent but used sparingly adds a delightful kick. It's paired here brilliantly with a quick and healthy home-made hummus and nutty-tasting wholemeal pittas.