Serves 4 as an appetizer
200gm Magills Pulled Lamb
1 punnet of cherry tomatoes
1 block of feta
4 tbsp Greek yogurt
Drizzle of lemon juice
1 Turkish bread
2 tbsp brown sugar
2 tsp each onion + garlic powder
Salt and pepper to your taste
¼ cup balsamic vinegar
Fresh herbs or chilli oil
Start by slicing the Turkish bread into 3cm slices and drizzle with olive oil. Heat in the oven for 10 mins at 180 degrees until golden.
In a small fry pan or pot, heat your cherry tomatoes, a drizzle of olive oil, balsamic vinegar, garlic and onion on a medium heat until the tomatoes are hot and the liquid starts to thicken.
In a small blender, blitz your feta, greek yogurt and lemon juice (add salt and pepper if you like) until smooth and thick.
Once everything else is done, remove the Magills Pulled Lamb from the box, pierce the bag and heat for two and a half minutes. Pop the lamb into a bowl and give it a stir.
To serve; spread your whipped feta as a base then top with Magills Pulled Lamb and your balsamic tomato mix. Add some fresh herbs of your choice or chilli oil if you want some spice. Use the Turkish bread slices to dig in! Enjoy.