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Greek Lamb

with spring tabbouleh, beetroot tzatziki and GF garlic pita

Ready in around 20 mins

Nutritional Info:
  • Energy: 2754kj (658Kcal)
  • Protein: 40g
  • Carbohydrate: 63g
  • Fat: 25g
  • Contains: Milk, Egg, Soy
Serving Amount:
Serves 4 people
Cooking Instructions:
  • Before cooking:

    Preheat oven to 210°C and Bring a pot of water to the boil.

  • 1. TO PREPARE THE BUCKWHEAT AND PITA:

    Trim the ends of the green beans and discard then cut into 1 cm pieces. Place buckwheat in the pot of boiling water and bring back to the boil. Once boiling reduce the heat to low but keep the buckwheat simmering and cook for 7 mins, stirring a few times. Add the green beans a cook for a further 3 mins then drain into a sieve and spread out on a large plate to cool. Wrap the pita bread in tin foil and place on an oven tray. Warm for 8-10 mins in the oven. Alternatively toast your pita in your toaster. Cut in half before serving.

  • 2. TO MAKE THE SPRING TABBOULEH:

    Cut the cherry tomatoes in half. Remove the mint and parsley leaves from their stalk and roughly chop. Mix mint, parsley, cherry tomatoes and rocket in a salad bowl with the cooked buckwheat, green beans and 1-2 tbsp of olive oil and season with salt and pepper to taste.

  • 3. TO COOK THE LAMB MINCE:

    Heat a large frying pan over a medium-high heat. Add the lamb mince and use a wooden spoon to break up the mince and fry for 4-5 mins until browned. Add the pot of cumin tomato paste and season with salt and pepper and stir to combine and cook for a further 1-2 mins then remove from the heat.

  • TO SERVE:

    Divide spring tabbouleh between plates. Top with cumin lamb. Spoon over beetroot tzatziki. Serve pita bread on the side.

Ingredients In your box:
  • 1 pack of premium lamb mince
  • 1 pack of GF Pita bread
  • 1 pack of rocket
  • 1 pack of buckwheat
  • 1 pack of green beans
  • 1 pack of cherry tomatoes
  • 1 pack of mint and parsley
  • 1 pot of cumin & tomato paste
  • 1 pot of beetroot tzatziki

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