Spicy Lamb in Pita, Mediterranean Layered Twists

Spicy Lamb in Pita

Serves 2

1 tablespoon oil

100g lamb mince

2 tablespoons finely chopped onions ½ cup diced tomato

1 tablespoon freshly chopped mint

¼teaspoon ground coriander Pinch ground ginger

½ teaspoon ground cumin

¼teaspoon turmeric

Salt and freshly ground black pepper, optional

2 pita breads

2 slices Swiss cheese

½ cup tzatziki - dip for serving

1.Pre-heat Sandwich Press until green ‘READY’ light illuminates.

2.Heat oil in a non-stick fry pan, sauté lamb mince, onions, tomato, mint, spices and seasonings until browned and cooked. Drain.

3.Split pita breads open to form pockets. Insert a cheese slice into each pocket then fill with lamb mixture.

4.Place prepared pita breads into pre- heated Sandwich Press, close the lid and cook for 4-6 minutes, until golden, crisp and heated through or until desired result.

5.Serve immediately with tzatziki dip.

Mediterranean Layered Twists

Serves 2

2 twist or cob bread rolls

2 tablespoons pesto

100g marinated roasted eggplant

100g marinated roasted red capsicum

60g char grilled sliced sweet potato

100g marinated roasted semi-sun dried tomatoes, drained

60g mushrooms, sliced

2 slices Swiss cheese

1.Pre-heat Sandwich Press until green ‘READY’ light illuminates.

2.Split bread rolls in half and spread cut sides with pesto. Fill with eggplant, capsicum, sweet potato, dried tomato, mushrooms and cheese.

3.Place prepared bread rolls into pre- heated Sandwich Press, close the lid and cook until golden, crisp and heated through, approximately 6-8 minutes or until desired result.

4.Serve immediately, cut in half.

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1/04/10 11:57 AM