Kofte meatball pittas

11 SmartPoints

Serves 4

2 tsp ground cumin 1 tsp sumac 500g lean lamb mince 25g fresh breadcrumbs

2 tbsp chopped fresh coriander and a little to serve Calorie-controlled cooking spray 140g 0% fat natural Greek yoghurt 4 x 42g wholemeal pitta pockets 25g young leaf spinach 2 large plum tomatoes, finely chopped Fresh mint leaves, to serve

DRY FRY the cumin and sumac, stirring, for 1 minute. Set aside to cool. Combine the lamb, breadcrumbs, chopped coriander and half the toasted spice mixture. Season. Roll into 24 balls. Mist a non-stick pan with cooking spray, and fry the meatballs for 5-7 minutes. Combine the yoghurt, remaining spice mixture and 1 tbsp warm water. Season. Split the pittas in half then separate into pockets. Spread half the spiced yoghurt inside. Fill with the spinach, tomatoes, remaining coriander, mint and meatballs. Serve with spiced yoghurt.