Gluten-Free Pita and Lamb Fattoush Salad
  • Chefs: Christina Glentis and Luke Lucas 
  • Serves: 4
  • Time: 1 hour


Gluten-Free Pita 

  • 232g gluten free flour 
  • 6.5g baking powder 
  • 4g salt 
  • 2g xanthan gum 
  • 2.5 tbsp canola oil 
  • ¾ cup warm water
  • 500g lamb backstrap 


  • ½ tbsp cumin powder 
  • 1 ½ tbsp sweet paprika 
  • ½ tsp salt 
  • ½ tbsp coriander leaves, chopped 
  • ½ tbsp lemon juice 
  • 1 tbsp garlic oil 
  • 3 tbsp olive oil 


  • 2 gluten-free pita 
  • 3 cups rocket 
  • 1 punnet cherry tomatoes, halved 
  • ½ cup continental parsley 
  • ⅓ cup mint leaves 

Lactose-free tzatziki 

  • 280g lactose-free yoghurt 
  • 1 tbsp garlic oil 
  • 2 tbsp white vinegar 
  • 250g continental cucumber – grated 
  • 1 tsp salt 
  • 1 tbsp dill 


Combine all dry ingredients. 

Add in wet ingredients and mix until combined. 

Divide into 130g balls. Add a little more flour if too sticky. Place between two sheets of baking paper, dusted with flour. Gently press down the ball with your hands to form a disk, then use a rolling pin and roll into flat discs. 

Place a pan on a high heat. Dry fry in a nonstick pan until both sides are golden brown. 

Combine ingredients for marinade. Leave lamb to marinate for at least 1 hour. 

Preheat oven to 200°C. Line a baking tray with baking paper and cut pita into chips. Spray with olive oil and bake for 5 minutes until crisp. 

Spray a large non-stick frying pan with olive oil and heat over high heat. Add the lamb and cook for 3 minutes each side or until cooked to your liking. Transfer to a plate and set aside to rest. 

To prepare the tzatziki, grate cucumber and squeeze out excess liquid with a sieve or cheesecloth. Once the cucumber has drained well place in a bowl and combine with remaining ingredients. 

In a large bowl combine tomatoes, rocket, parsley and mint. Add tzatziki and pita and gently toss to combine. 

Slice lamb. Divide salad amongst plates, top with sliced lamb and an extra drizzle of tzatziki.