Ingredients
½ cucumber
1 garlic clove
150g Greek-style fat-free yoghurt
1 tsp ground cumin
25g honey
1 lemon
250g lamb mince
10g mint
30g panko breadcrumbs
1 red onion
2 tomatoes
4 wholemeal pittas
1 garlic clove
150g Greek-style fat-free yoghurt
1 tsp ground cumin
25g honey
1 lemon
250g lamb mince
10g mint
30g panko breadcrumbs
1 red onion
2 tomatoes
4 wholemeal pittas
Method
- Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
- Peel and finely chop the red onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 5-8 min or until softened
- Meanwhile, peel and finely chop (or grate) the garlic. Pick the mint leaves from their stems and chop them finely
- Once softened, add the chopped garlic and ground cumin to the onion and cook for 1 min or until fragrant. Once fragrant, transfer the softened onion to a large mixing bowl
- Add the lamb mince, panko breadcrumbs, honey and half the chopped mint (save the rest for later!) to the bowl. Give everything a good old mix up until fully combined, then separate into 8 patties
- Add the patties to a lightly oiled baking tray and put the tray in the oven for 12-15 min or until cooked through
- Meanwhile, combine the Greek-style natural yoghurt with the juice of 1/2 lemon and the remaining chopped mint. Season with a pinch of salt – this is your minty yoghurt dressing
- Dice the cucumber finely. Dice the tomatoes finely. Add the diced cucumber and tomato to a bowl with a drizzle of olive oil and a pinch of salt and pepper – this is your tomato and cucumber salad
- Add the wholemeal pittas to a separate baking tray. Put the tray in the oven for 3 min or until warmed through. Meanwhile, cut the remaining lemon into wedges. Cut the warmed pittas in half
- Fill the pittas with a lamb kofta, some tomato and cucumber salad and a dollop of the minty yoghurt dressing . Garnish with a wedge of lemon. Enjoy!
