馃敳1 tsp extra virgin olive oil
馃敳1/4 brown onion, finely chopped
馃敳1/2 clove garlic, crushed
馃敳50 grams lean lamb mince
馃敳1/2 small red chilli, deseeded and finely sliced
馃敳1/2 tsp ground coriander
馃敳1/2 tsp ground cumin
馃敳1 tsp pine nuts
馃敳1 cup baby spinach
馃敳1/4 Lebanese cucumber, grated
馃敳1 tablespoon reduced-fat Greek natural yoghurt
馃敳1 small wholemeal pita bread
Heat a non-stick frying pan over medium heat.
Add oil, onion, half the garlic and lamb mince.
Cook, stirring to break up lumps, for 4-5 minutes, until browned.
Add spices, chilli and pine nuts, stir for 1-2 minutes.
Meanwhile combine the cucumber, yoghurt and remaining garlic in a bowl, mix well to combine.
Cut the pita pocket in half and then carefully separate the sides to create a cavity and fill with the lamb mix and spinach.
Top with a dollop of the yoghurt dressing
to serve.