Cooking time: 12 minutes

Preparation time: 20 minutes

Serves: 6


3 tbsps extra virgin olive oil
400g lean lamb leg steaks or lamb rump steaks, cut about 1cm thick
1 medium garlic clove, crushed
2 tsps dried oregano
1 lemon
Sea salt and freshly ground black pepper
½ large red capsicum cut in to 1cm wide strips


2/3 cup Greek yoghurt
1 tablespoon finely chopped fresh dill
1 small garlic clove, crushed

To Serve

6 mini oval pita flat bread, warmed
2 small handfuls of rocket leaves
½ small red onion, finely sliced


In a medium bowl, whisk together 2 tablespoons of olive oil, the juice of half the lemon, oregano, a good of salt, and black pepper.

In a small bowl combine the yoghurt, garlic, chopped dill and season to taste.

Cut the remaining lemon half in wedges.

Heat oil in a griddle or heavy frying pan over medium heat.

Spread Lime & Pepper seasoning evenly over haloumi, add the haloumi and red capsicum to pan and cook until haloumi is golden on both sides and the capsicum is slightly soft (note, this may take longer than the haloumi). Remove from the pan and cover with foil.

Turn the heat up high and sear the lamb steaks on both sides for about 2 to 3 minutes or until cooked to your liking. Remove from the pan and cover with foil.

Place a dollop of dill sauce on the bottom of each pita. Layer up rocket leaves, onion slices, charred red capsicum, slices of the cooked lamb and grilled haloumi, top with a little extra dill sauce and a few fronts of dill.

Serve immediately with wedges of lemon.

Tip:Serve sauce on the side and let your guests dollop according to their preference.