Lamb pita, hummus, israeli salad, pickles

CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL. VIDEO IS FROM THE VERY EARLY WEEKS, PLEASE USE IT AS A GUIDE AND REFER TO WRITTEN RECIPE.
COOK: 15MINS
PACKAGED INGREDIENTS:
Shawarma spiced lamb (all)
Hummas (all)
Tahini (all)
Pita (all)
PIckled cucumbers (all)
White onion (all)
Cucumber (all)
Tomato (all)
WHAT YOU’LL NEED: Large frying pan, small frying pan, chopping board, knife, medium saucepan
PANTRY STAPLES: Cooking oil (vegetable or grape seed), salt
ALLERGENS: Garlic, gluten, wheat
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.
METHOD:
1. Prepare the vegetables: Wash the vegetables. Finely dice the tomato, onion and cucumber. Slice the pickled cucumbers.
2. Cook the lamb: Slice the spiced lamb into 3mm slices and combine it with a little oil. Heat a frying pan over high heat. Cook the lamb in batches, ensuring not to overcrowd the pan, for 1 minute or until cooked through.
3. Heat the pita: Heat the pita over a gas flame or in a frying pan.
4. Assemble the pita: Open the pita, spread the hummus and tahini inside. Place the pickles, salad and meat in the pita. If you'd like you can se a little dill from night two on top.