PLATE UP LIKE A CHEF

MEAL PLANNER:

SERVES: 4

PREP: 10 minutes COOK: 25 minutes

Ingredients

1 red onion

1 bunch fresh coriander, leaves picked

500g lamb mince

3 garlic cloves, crushed 2 tsp hot Madras curry powder

2 ½ tsp ground cumin 8 (250g) pita pockets

250g cherry tomatoes, halved

2 large carrots, peeled, and cut into matchsticks

1 ½ tbsp light flavour extra virgin olive oil

25g (¼ cup) natural sliced almonds

1 tsp honey 2 tbsp lemon juice Lemon wedges, to serve (optional)

Method

1. Line a baking tray with baking paper. Grate half the onion. Thinly slice remainder. Set aside. Chop half the coriander. Combine mince, grated onion, two-thirds of the garlic, chopped coriander, curry powder and 1 tsp cumin in a bowl. Season.

2. Use a sharp knife to open pita pockets without cutting all the way through. Divide lamb mixture among pockets. Press down to flatten. Transfer to tray.

3. Place tomato, carrot, reserved onion and remaining coriander in a heatproof bowl.

Heat oil in a non-stick frying pan over medium-high heat. Add almonds. Cook, stirring, for 1 minute or until golden. Add remaining cumin and garlic. Cook, stirring, for 30 seconds or until aromatic. Stir in the honey for 30 seconds or until almonds are coated. Remove from heat. Stir in lemon juice. Quickly pour over carrot mixture. Season. Set aside to allow flavours to develop.

4. Meanwhile, preheat a barbecue on medium heat. Spray lamb pockets with olive oil. Cook in closed barbecue, turning, for 6-8 minutes or until charred and crisp. Season. Serve lamb pockets with tomato salad and lemon wedges, if using.