Grilled Lamb Pitas with Cucumber Salsa and Salad

Nutrition per serving

Calories543 kcal
Protein26.4 g
Carbs27.4 g
Fats37.5 g
Saturated Fat14.1 g
Monounsaturated Fat17.2 g
Polyunsaturated Fat3.4 g
Sugars6.2 g
Fiber4.8 g
Sodium213 mg

Ingredients

Tomatoes, Vine Ripened (on the Vine)
Romaine Lettuce
Red Onion
Whole Wheat Pita Bread
Parsley
Fresh Mint Leaves
cucumber, peeled
Yogurt (whole milk)
Cinnamon
Olive Oil
Lamb, ground
Preparations
1. Preheat the grill to high.

2. Chop the tomatoes into 1cm cubes.

3. Peel/slice the onion into half-moon shapes.

4. Slice the pita bread in half.

5. Finely chop the parsley and mint.

6. Peel the cucumber, then using a vegetable peeler, peel long strips to form ribbons. (Discard the middle, seeded part).

Cooking Instructions
1. Place the cucumber ribbons into a bowl with a tbsp of yoghurt, half of the sliced onions, a pinch of salt and pepper and mix to coat.

2. To make the lamb patties, in a bowl, add the mince, cinnamon, a pinch of salt and ¾ of the parsley. Mix well together and gently form into 2 equal patties. Lightly coat the patties in a little olive oil, place them onto a baking tray and grill them near the top of the grill for 3 minutes on each side.

3. Meanwhile, to make the salad, in a bowl, add the lettuce, ½ the sliced onion, tomatoes, remaining parsley, mint, a pinch of salt and pepper. Toss to combine, then drizzle over a little olive oil.

4. Place the pita under the grill for a minute on each side.

5. Serve the lamb patties inside the pita topped with the cucumber relish and the salad on the side.