• 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. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
  2. 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
  3. Meanwhile, peel and finely chop (or grate) the garlic. Pick the mint leaves from their stems and chop them finely
  4. 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
  5. Add the lamb mincepanko breadcrumbshoney 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
  6. Add the patties to a lightly oiled baking tray and put the tray in the oven for 12-15 min or until cooked through
  7. 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
  8. 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
  9. 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
  10. 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!
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