Garlic & Pepper Lamb Pita Pockets

Ingredients

• Dressing

  • 150g plain unsweetened yoghurt
  • 2 Tbsp lemon juice
  • 1 tsp Gregg's Crushed Garlic
  • 1/2 tsp Gregg's Rubbed Oregano
  • 1/2 tsp sugar
  • Gregg's Whole Black Peppercorns, freshly ground

• Pita Pockets

  • 1 Tbsp oil
  • 450g lamb mince
  • 1 red onion, 1/2 sliced, 1/2 diced
  • 1/2 red capsicum, cut into strips
  • 1 Tbsp Gregg's Crushed Garlic
  • 1 tsp Gregg's Rubbed Oregano
  • salad greens
  • 2 tomatoes, sliced
  • 4 pita breads, cut in half
  • 100g feta cheese, crumbled

Method

To prepare the dressing, combine the yoghurt, lemon juice, Gregg's Crushed Garlic, Gregg's Oregano and sugar in a bowl. Season well with freshly ground Gregg's Whole Black Peppercorns.  Whisk until well blended. Set aside.

Heat the oil in a frying pan over high heat. Brown the mince, draining any excess fat. Add the ½ diced onion, capsicum, Gregg's Crushed Garlic and Gregg's Oregano. Cook for 2-3 minutes over medium heat or until the onion is soft and the lamb is cooked.

Place the salad greens, tomato slices and red onion slices into the pita pockets. Add the mince mix and pour over the dressing. Top with feta cheese and serve.