Ingredients

• oil for cooking
• 1 tsp ground cumin
• 1 tsp sweet paprika
• pinch cayenne pepper
• 100g lamb backstrap
• 1 large pita bread
• ½ cup tzatziki dip
• ½ small red onion, sliced
• 100g cherry tomatoes, halved
• 50g marinated red capsicum, sliced
• 50g pine nuts
• 50g marinated fetta
• 10g rocket leaves

Method

1. Preheat oven to 220°C.
2. Combine oil, cumin, paprika and cayenne pepper in a small bowl and rub over lamb.
3. Heat a medium non-stick frying pan over medium heat. Add lamb and cook on each side for 1-2 minutes or until browned.
4. Set aside to rest and slice into thin strips.
5. Spread pita bread with tzatziki dip and add the red onion, lamb, cherry tomatoes, red capsicum, pine nut and fetta.
6. Place on a baking tray lined with non-stick baking paper.
7. Bake for 15-20 minutes, until base is crispy. Top with rocket.