Ingredients
200g FAGE Total 0%
300g carrots, peeled & coarsely grated
½ orange, zest & juice
1 tbsp extra virgin olive oil
75g stoned soft dates, chopped
1 tbsp sunflower oil
1 red onion, thinly sliced
3 cloves garlic, crushed
350g extra lean lamb mince
2 tsp harissa paste
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Steps
- In a bowl, mix the carrots, orange zest and juice, olive oil and dates and season well. Set aside for at least 10 minutes or up to a day ahead.
- Heat sunflower oil in a large frying pan, add the onion and cook over a medium-high heat for 5-6 minutes until golden brown. Add 2 cloves garlic and the mince and cook, stirring for 3-4 minutes. Add harissa paste and 2 tbsp water and cook for a further minute.
- Meanwhile, mix together the remaining garlic, yoghurt and dill. Using a vegetable peeler, pare the cucumber into long ribbons, discarding the seedy middle.
- Slice the pittas and fill with carrot, mince, cucumber and the dill yoghurt.
