LAMB & WALNUT PITAS WITH TURKISH SALAD

PREP + COOK TIME 35 MINUTES SERVES 4

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.