SERVES 4

YOU NEED:

• 4 wholemeal pitta breads
• 2 tbsp extra virgin olive oil
• 2 shallots, diced
• 500g lamb mince
• 1 garlic clove, finely diced or minced
• 1 tbsp ground cumin
• 1 large green pepper, finely sliced
• 100g button mushrooms, finely sliced
• 2 tbsp tomato paste
• 100g cheddar cheese, grated
• 4 tbsp yoghurt
• 1 large handful fresh coriander, roughly chopped

METHOD:

1. Preheat the oven to 180C or gas 4.
2. Brush the pitta breads with one tbsp of the oil and bake in the oven for 2-3mins to crisp slightly, flipping them once or twice, and setting aside. Add the other tbsp of oil to a non-stick frying pan, over a medium heat. Fry the shallots for 3-5mins, or until softened.
3. Add the lamb mince, garlic, cumin, and salt and pepper. Fry for 8mins over high heat, or until browned. Add the green pepper and mushrooms to the lamb and fry for 3-5mins, until slightly softened.
4. Once cooked, remove excess liquid from the lamb mixture.
5. Brush the pitta breads evenly with the tomato paste, before coating the pitta evenly with the cooked lamb and the vegetable mixture, and sprinkle generously with cheese.
6. Bake in the oven for 5-8mins, until the cheese is melted and the bread is slightly crisp around the edges (careful not to burn them). Top with one tbsp of yoghurt each and coriander, and serve.

Second Nature recipe (https://www.thesun.co.uk/fabulous/13704535/i-lost-10st-by-not-dieting/)