LAMB & CHICKPEA PITA BURGER

PREP TIME: 20 MINS

COOK TIME: 10 MINS SERVES 4 (AS A MAIN MEAL)

400g can no added salt

chickpeas, rinsed and drained 200g hummus

2 drained whole roasted red capsicum in vinegar, patted dry with paper towel, finely chopped 400g lean lamb mince

1 small bunch mint, leaves picked,

half chopped

1 Tbsp cumin seeds

Freshly ground black pepper

Olive oil cooking spray 4 Vitastic wholemeal pita pockets 75g tub pomegranate seeds

1 Put the chickpeas in a large bowl and use a potato masher to lightly crush them. Transfer half the chickpeas to another bowl and stir in the hummus and peppers. Set aside.

2 Add the lamb mince to the remaining chickpeas with the chopped mint, cumin seeds and pepper. Mix until well combined. Shape into 8 small patties. 3 Heat a barbecue grill or chargrill pan over medium heat. Spray the patties with oil and add to the barbecue. Cook for 4-5 minutes each side or until golden brown and cooked through.

4 Meanwhile, toast the pita bread. Split each pita in half along the seam, without cutting all the way through.

5 Fill each pita with the red capsicum hummus, whole mint leaves, 2 patties and a few pomegranate seeds. Serve.