GREEK LAMB BURGERS WITH TZATZIKI & TOMATO SALAD

Serves 4 Preparation time 15 minutes Cooking time 25 minutes

“Use gluten-free rolls for a glutenfree option.”

INGREDIENTS

For the burgers

• 400g/14oz lean minced lamb (20% fat)

• 1 tsp ground cumin, coriander and smoked paprika

• 1 tsp garlic granules (optional)

• 100g/4oz feta cheese, crumbled

• 1 egg

• Salt and freshly ground black pepper

For the tzatziki

• A small bunch of fresh mint (reserve some leaves for the salad)

• ¼ cucumber • 125g/41/2oz Greek yoghurt

For the salad

• 4 large tomatoes (approximately 350g/12oz in total weight)

• 50g/2oz pitted black olives, sliced

• 1/2 red onion, peeled and thinly sliced

• 80g/31/2oz watercress, plus extra to serve

• 1/2 tbsp olive oil

• Juice of 1/2 lemon

To serve

• 4 wholemeal bread rolls, lightly toasted

1. Preheat the oven to 200°C, 400°F, Gas 6 and line a baking

‘Following a healthy weight loss or maintenance plan doesn’t mean deprivation’

sheet with parchment paper.

2. Add the minced lamb, spices, feta cheese and egg to a bowl. Season well with salt and freshly ground black pepper and mix until well combined.

3. Using damp hands to help prevent sticking, shape the mix into 4 even-sized burgers and place on the prepared baking sheet.

4. Place in the preheated oven and cook for 25 minutes until cooked all the way through.

5. While the burgers are cooking, make the tzatziki. Chop the mint and grate the cucumber. Squeeze out some of the water from the cucumber and then add the cucumber to the yoghurt with the mint and stir well.

6. For the tomato salad, slice the tomatoes and place in a bowl with the olives, reserved mint leaves, red onion and watercress. Mix well and drizzle with olive oil and lemon juice. Season to taste.

7. Serve the burgers in the buns with a sprig or 2 of watercress and with the tzatziki and tomato salad on the side.

Per serving: energy 568kcal; fat 33g; saturated fat 15g; protein 34g; carbs 31g; sugars 5.9g; fibre 5.6g.