DINNER TODAY, LUNCH TOMORROW!
MEATBALL PITA BREADS
SERVES 4 PREP 10 MINS
• 4 wholemeal pita bread pockets, halved
•2/3 cup hummus
• 50g baby spinach leaves
• 2 Lebanese cucumbers, peeled into ribbons
• 12 reserved meatballs from curry
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
•1/3 cup Greek-style yoghurt
1 Spread each half of pita bread pockets with hummus. Fill with spinach, cucumber and reserved meatballs.
2 Drizzle over combined oil and lemon juice. Season. Serve with yoghurt.
LAMB KOFTA CURRY
SERVES 4 PREP 20 MINS COOK 25 MINS
• 1kg lamb mince
• ½ cup korma paste
• ¼ cup chopped parsley, plus extra to serve
• 1 tbsp ground cumin
• 2 garlic cloves, crushed
• 1 tbsp vegetable oil
• 1 red capsicum, seeded, thinly sliced
• 400g Napoletana sauce
• 300ml tub thickened cream
• steamed basmati rice, pappadums, to serve
In a bowl combine mince, 2 tbsp korma paste, parsley, cumin and garlic. Mix well. Using 2 tbsp
