Warm lemony courgette salad
Try making this healthy, vibrant salad of shaved courgette, citrus and basil. Serve as a gluten-free starter or side dish
Lamb & chickpea pitta burger
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4
Skip to ingredients
- 400g can chickpeasdrained
- 200g tub low-fat hummus
- 2 roasted red peppersfrom a jar, wiped dry, then finely chopped
- 400g lean lamb mince
- small bunch mintleaves, half chopped
- 1 tbsp cumin seeds
- drizzle of olive oil
- 4 large pitta breads
- 100g tub pomegranateseeds
Nutrition: per pitta burger
- kcal675
- fat28g
- saturates8g
- carbs71g
- sugars7g
- fibre8g
- protein38g
- salt2.1g
Method
step 1
Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the hummus and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into eight small burgers.
step 2
Heat the oil in a large frying pan, add the burgers – or fire up the BBQ and brush the burgers with oil – and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper hummus, the remaining mint leaves, two burgers and some pomegranate seeds.
