Dining al desko: Lamb, chickpea and apricot pitas

Leftovers are a great source of nourishment for your desk-side dinners, however you sometimes get bored of eating the same the same thing over and over again. With a little bit of effort this leftover lamb can be transformed into a wonderful lunchtime treat that bears almost no resemblance the roast dinner it was the day before.

Lamb, chickpea and apricot pitas


  • Leftover lamb (from 1 lamb shank or equivalent), cooked
  • 100g chickpeas
  • 50g dried apricots, chopped
  • Mixed salad leaves
  • 3 pita pockets


  • 120g Greek yoghurt
  • ½ clove garlic, minced
  • ½ tsp dried mint
  • ½ tsp ground coriander
  • ½ tsp chilli flakes (optional)
  • Salt and pepper
  • Olive oil


  1. Mix together the lamb, chickpeas and apricots.
  2. To make the dressing mix together all the ingredients and set aside.
  3. To assemble, cut one side off the pitas.
  4. Stuff with the mixed salad leaves.
  5. Top with lamb mixture and add a dollop of the yoghurt dressing.
  6. Serve warm with any extra dressing on the side.
Rachel Zammit Cutajar

Rachel’s life has been one recipe after the other for almost 10 years. Though she is no longer editor of Gourmet Today magazine, food still takes centre stage. She is a freelance writer and Succeed’s resident chef. To balance the inevitable calorie intake she has become a reluctant runner and likes to lift weights, though still loves a day on the sofa binge-watching absolutely anything (good).