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Harissa Lamb Mince with Whipped Feta

500gm NZ Lamb Mince 

3 tbsp Harissa seasoning

250gm feta 

100gm greek yoghurt 

Pomegranate seeds

Brown onion

Garlic

Lemon juice

Chives

Cucumber 

Red onion

White vinegar (enough to cover your chopped cucumber and red onion)

Caster sugar approx 2 tbsp 

Garlic pitas 


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.

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