Sumac turkey-stuffed pittas

• servings: 2 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

300g turkey mince

1 tsp sumac

1 tsp ground cumin

1 garlic clove crushed

1 lemon zested and juiced

1 tbsp olive oil

¼ white cabbage finely sliced

small bunch of mint leaves picked and chopped

½ red onion finely sliced

½ cucumber deseeded and chopped

3 tbsp pomegranate seeds

2 large pittas toasted (gluten-free, if needed)

dairy-free natural yogurt to serve

Directions

Tip the mince, sumac, cumin, garlic and lemon zest into a bowl, season and combine using your hands. Form into 10 small balls, about 30g each. Heat the oil in a pan over a medium heat and fry the balls for 8-10 mins, shaking the pan now and then until browned and cooked. Or if using an air fryer, heat to 180C, brush the meatballs with oil and bake for 10-12 mins, turning halfway through.

Combine the cabbage, mint, onion, cucumber and pomegranate seeds with the lemon juice. Season. Stuff the slaw and meatballs into the pittas and serve with the yogurt.

Nutrition

• Calories: 505
• Total Fat: 16 g
• Saturated Fat: 3 g
• Sodium: 0.8 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 8 g
• Total Sugars: 13 g
• Protein: 44 g