This was simple to make and full of flavour. Love trying out new recipes. This one will be definitely done again.
1 tbsp tomato purée
4 white pitta breads
1 tbsp olive oil
1 small red onion finely chopped
500g lamb mince
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika plus extra to sprinkle
2 tbsp toasted pine nuts
160g bag of young spinach
50g pomegranate seeds
1/2 tub of tzatziki, to serve
Preheat oven to 200° fan, gas mark 6, 180° fan oven.
Place pittas on a baking tray and spread tomato purée onto each pitta. Bake for 7-10 minutes.
Meanwhile, in a lidded frying pan over a medium heat. Add the onion and fry for 5 mins until soft. Add the lamb and cook for 8 mins until browned, stirring to break up. Stir in spices and cook for another 2 mins.
Add the spinach and the pine nuts, mix well, cover with lid and cook for 2 mins until the spinach has wilted.
Mix well and then divide the mince between the pittas.
Scatter over the pomegranate seeds and place a dollop of tzatziki on top and sprinkle with paprika.
Serve with salad. Enjoy 🙂