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Grease or use fry light in a frying pan or griddle pan and cook the lamb to your liking over a medium heat, for me it has to be on the rare side but cook it to your preference.
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Once cooked let the lamb rest for 5 mins, meanwhile cut the pitta along one of the long edges to pull it open and fill with salad.
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Cut the halloumi into 2 or 3 slices and fry on both sides for about 1 min either side, add chilli jam at the end and coat both sides.
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Slice the lamb into chunky slices. Place on the pitta with the halloumi and serve!
Gluten Free Lamb and Halloumi Pitta Bread
Back to all recipes.Looking for a mouthwatering gluten free lunch idea? This lamb and halloumi pitta with chilli jam and salad is a perfect fusion of savoury, sweet, and spicy—all wrapped up in a soft, satisfying gluten free pitta. I’ve used Warburtons Gluten Free Soft Pittas, which are ideal for holding all the juicy, delicious fillings without falling apart. Juicy lamb, golden grilled halloumi, crisp fresh salad, and a generous spoonful of chilli jam come together to create a balanced and flavour-packed dish that’s great for any day of the week.
This recipe is...
- Preparation Time: 5 Mins
- Cooking Time: 10 Mins
- This recipe makes 1 serving
This recipe contains:
- Dairy
- Egg
Ingredients
1 Warburton Gluten Free Soft Pitta
1 lamb leg steak
Handful Lambs Lettuce
1 sliced tomato
Some slices of red onion
Chilli Jam 1tbsp
40g Halloumi
Method
Nutritional Information (Per serving)
Cals
Calories
689
Carbs
31g
Fibre
4g
Fat
35g
Sugar
9g
Protein
48g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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