LAMB & WAL­NUT PITAS WITH TURK­ISH SALAD

PREP + COOK TIME 35 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Weekday What’s For Dinner? -

2 ta­ble­spoons olive oil

250g lamb mince

2 tea­spoons cumin seeds

1 clove gar­lic, crushed

3 tea­spoons finely chopped

fresh rose­mary

1/3 cup (35g) coarsely

chopped wal­nuts

¼ cup (95g) tomato pas­sata

(see cook’s notes)

4 whole­meal pita pocket breads

(see cook’s notes)

½ cup (140g) greek-style

nat­u­ral yo­ghurt

2 ta­ble­spoons fresh flat-leaf pars­ley 1 ta­ble­spoon fresh mint leaves 4 lemon wedges

TURK­ISH SALAD

1 cup loosely packed fresh

flat-leaf pars­ley leaves

1 cup loosely packed fresh

mint leaves

¼ cup (40g) pome­gran­ate seeds ½ small red onion (50g), sliced thinly 80g fetta, crum­bled 1 Pre­heat oven to 220°C/200°C fan. Line two oven trays with bak­ing pa­per.

2 Heat 1 ta­ble­spoon oil in a medium fry­ing pan over high heat. Add lamb, cumin, gar­lic, rose­mary and wal­nuts; cook, break­ing up any lumps with a wooden spoon, for 5 min­utes or un­til browned. Add pas­sata; cook for 1 minute or un­til warmed through. Sea­son to taste.

3 Place pita breads on trays, top evenly with lamb mix­ture; driz­zle with re­main­ing oil. Bake pitas for 10 min­utes or un­til crisp and golden. 4 Make turk­ish salad.

5 Process yo­ghurt and herbs un­til smooth; sea­son to taste.

Top pitas with salad, driz­zle with yo­ghurt mix­ture and serve with lemon wedges.

TURK­ISH SALAD

Com­bine all in­gre­di­ents in a medium bowl. Sea­son to taste.

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