2 pita bread pocket rounds
2 tbsp olive oil
2 tsp dried Tuscan seasoning
2 lamb backstraps
2 tomatoes, cut into wedges
1 Lebanese cucumber, thinly sliced
4 cups trimmed watercress (1bunch)
1/2 cup mint leaves
salt and pepper, to taste
1/2 cup Paul Newman’s Own Whole Egg Aioli

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

1. Brush both sides of each pita pocket with combined oil and seasoning. Cut each round into eight wedges.

2. Place on an oven tray lined with baking paper.

3. Cook in a hot oven (200C) for 8 minutes or until crisp. Remove and cool.

4. Meanwhile, brush remaining oil mixture over both sides of lamb. Cook on a heated grill pan, over medium heat, for about 4 to 5 minutes on each side or until cooked to your liking. Remove. Cover and stand for 5 minutes. Cut into thin slices.

5. Combine lamb, tomatoes, cucumber, watercress and mint in a bowl. Add pita wedges. Season with salt and pepper. Toss to combine. Drizzle aioli over salad.