Merguez lamb patties

Name: Merguez lamb patties
Cook time: 20 min
Yield: 4

with Moroccan dressed greens and coriander yoghurt

Ready in around 20 mins

RECIPE FACT:

Merguez is a Moroccan spice blend typically used to flavour sausages.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Dice the tomatoes into 1 cm cubes and place in a bowl with the baby kale and spinach. Pour in the Moroccan dressing, season with salt and pepper and toss to combine. Make ribbons with the courgettes by running a peeler the full length along the courgette, rotating after each peel and set aside.
2. TO COOK THE COURGETTE AND LAMB MERGUEZ:

Remove the merguez seasoned lamb mince from its packaging and shape into balls the size of golf balls compacting firmly. Press into patties about 1 cm in thickness. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the lamb patties and cook for 2-3 mins each side undisturbed. Remove from the pan, and cover to keep warm. Add the courgette ribbons to the pan and cook for 1-2 mins. Season with salt and pepper.
3. TO HEAT THE PITA BREAD:

Cut the wholemeal pita breads in half and place into the toaster. Lightly toast until warmed through but not crispy.
TO SERVE:

Fill the warmed pita halves with some of Moroccan dressed greens. Add a merguez pattie and some courgette. Dollop with coriander yoghurt and sprinkle over almond crumble. Serve remaining greens on the side.