Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the lamb in a dish and add a splash of oil, half the lemon juice and lots of seasoning. Mix the yoghurt, garlic and dill and season.
Toss the cabbage with the red wine vinegar and a pinch of sugar.Toss the tomato and onion with some salt and a little more lemon juice.
Heat a griddle to very hot. Cook the lamb for 3-4 minutes on each side until you get a really good colour. Rest for 5 minutes. Meanwhile, griddle the pittas on the same griddle, until grill-marked.
Slice the lamb very thinly. Put a pile of lamb, some pickled cabbage and the tomato and onion salad on plates. Scoop the garlic out of the yoghurt. Add warm pitas and a pot of yogurt sauce to each plate.