500gm NZ Lamb Mince
3 tbsp Harissa seasoning
100gm greek yoghurt
White vinegar (enough to cover your chopped cucumber and red onion)
Caster sugar approx 2 tbsp
Start by making your pickled cucumber and red onion - slice thinly (use mandolin if you have one), then in a container cover with white vinegar and add your caster sugar. Pop lid on, give it a shake to mix it up and put in fridge until you serve or for at least 1 hour.
Chop brown onion and garlic, pop in a pan with olive oil. Add lamb mince and harrisa seasoning and stir until cooked.
Crumble your feta, add yoghurt, garlic, lemon juice (to your taste) and whizz in a food processor until you have a thick whipped consistency.
When you are ready to plate up quickly toast your garlic pitas in a dry non stick frypan until they’re golden and the garlic butter in the middle is melted. When serving, spread your whipped feta over a plate and pop the mince on, then top with pomegranate seeds and fresh chopped chives.
A great lunch or dinner option! Fresh & full of flavour.