Serves
2
Prep Time
15 minutes
Cooking Time
10 minutes
Ingredients
- 200g packet frozen Birds Eye Plant Based Greek Lamb Style Strips, thawed
- 1 red capsicum, cut into strips
- 1½ cups baby rocket leaves
- 1 large Lebanese cucumber, diced
- 2 small pita breads, grilled
- 200g tub hummus dip
- 12 Kalamata olives
- Extra virgin olive oil and Greek style yoghurt, for serving
Method
STEP 1Cook Birds Eye Plant Based Lamb following packet directions.
STEP 2
Divide plant based lamb and remaining ingredients between serving bowls. Serve drizzled with oil and yoghurt on the side.
Tips
For added crunch, cut pita breads into small triangles, spray with olive oil and bake until golden.