I love using pita breads as the base for a meal. Think of it as an open sandwich, or even an oven-less pizza. They travel well, don’t mind being a bit squashed and reheat easily in a fry pan. Perfect panier bread in my book ?
500g lamb mince
2 tablespoons tomato paste
¼ teaspoon chilli flakes
1 bunch fresh mint, finely chopped
200g soft feta
8 flatbreads (pita style)
1 lemon, cut into wedges
- Heat a dry fry pan over medium high heat. Add mince, cook using a fork or the back of a spoon to break up clumps as it cooks. Add tomato paste, chilli and season well with salt and pepper. Add 2 tablespoons of water and cook for 5 minutes or until cooked through. Remove from heat and stir through ¾ of the chopped mint.
- Heat a clean fry pan over medium heat, warm flatbreads through taking care not to burn them. Divide mince between pitas, crumble feta over the top and scatter with remaining mint. Serve with lemon wedges on the side.
- Use a dry pan to cook the mince as lamb contains more fat than beef mince
- Keep a tube of tomato paste in your pack and squeeze out the desired amount
- Garnish with freshly chopped tomato for added veggies
- Beef or pork mince can be used in place of lamb
- 2 tablespoons of dried mint can be used in place of fresh, or use fresh coriander (cilantro) if available
- Any style of soft cheese can be used in place of feta