Olive, cauliflower & harissa pasta
Harissa adds colour and warmth to this vegan midweek pasta dish, with fried cauliflower, green olives and parsley. Add more harissa, if you like it spicy
Sumac turkey-stuffed pittas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 300g turkey mince
- 1 tsp sumac
- 1 tsp ground cumin
- 1 garlic clovecrushed
- 1 lemonzested and juiced
- 1 tbsp olive oil
- ¼ white cabbagefinely sliced
- small bunch of mintleaves picked and chopped
- ½ red onionfinely sliced
- ½ cucumberdeseeded and chopped
- 3 tbsp pomegranate seeds
- 2 large pittastoasted (gluten-free, if needed)
- dairy-free natural yogurtto serve
Nutrition: Per serving
- kcal505
- fat16g
- saturates3g
- carbs43g
- sugars13g
- fibre8ghigh
- protein44g
- salt0.8g
Method
step 1
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.
step 2
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.