Stuffed Beef Pita with Tomato and Pomegranate Salad

Zest and cut lemon into wedges. Halve tomatoes. Peel and grate the onion. Peel and mince garlic and ginger. Pick parsley and mint leaves and chop, discarding stems. Cut pomegranate in half and place cut side down in your hand. Hit the top surface of the pomegranate firmly, this will release the seeds. Set the seeds aside for late. Cut pita in half.

Add the yoghurt, fetta, half of the parsley and mint, and a squeeze of lemon juice to taste into a jug. Blend until smooth with a stick blender and season with salt to taste. In a bowl mix together, spinach, tomatoes, pomegranate seeds (to taste) and remaining parsley and mint. Season with salt and pepper.

In a bowl mix together mince, spices, ginger, lemon zest, grated onion and garlic. Season with salt and pepper.

Evenly divide the mince mix between the pita, spreading a thin layer of filling between each pita.

Heat a large pan on medium high heat with a drizzle of oil. Add the pita and cook for 2-3 minutes each side or until the outside is crisp and the inside filling is cooked through. You might have to flip them a few times to prevent the outside from burning.

Spread whipped fetta between plates and top with stuffed pita. Serve salad on the side and enjoy!

Zest and cut lemon into wedges. Halve tomatoes. Peel and grate the onion. Peel and mince garlic and ginger. Pick parsley and mint leaves and chop, discarding stems. Cut pomegranate in half and place cut side down in your hand. Hit the top surface of the pomegranate firmly, this will release the seeds. Set the seeds aside for late. Cut pita in half.

Add the yoghurt, fetta, half of the parsley and mint, and a squeeze of lemon juice to taste into a jug. Blend until smooth with a stick blender and season with salt to taste. In a bowl mix together, spinach, tomatoes, pomegranate seeds (to taste) and remaining parsley and mint. Season with salt and pepper.

In a bowl mix together mince, spices, ginger, lemon zest, grated onion and garlic. Season with salt and pepper.

Evenly divide the mince mix between the pita, spreading a thin layer of filling between each pita.

Heat a large pan on medium high heat with a drizzle of oil. Add the pita and cook for 2-3 minutes each side or until the outside is crisp and the inside filling is cooked through. You might have to flip them a few times to prevent the outside from burning.

Spread whipped fetta between plates and top with stuffed pita. Serve salad on the side and enjoy!

Zest and cut lemon into wedges. Halve tomatoes. Peel and grate the onion. Peel and mince garlic and ginger. Pick parsley and mint leaves and chop, discarding stems. Cut pomegranate in half and place cut side down in your hand. Hit the top surface of the pomegranate firmly, this will release the seeds. Set the seeds aside for late. Cut pita in half.

Add the yoghurt, fetta, half of the parsley and mint, and a squeeze of lemon juice to taste into a jug. Blend until smooth with a stick blender and season with salt to taste. In a bowl mix together, spinach, tomatoes, pomegranate seeds (to taste) and remaining parsley and mint. Season with salt and pepper.

In a bowl mix together mince, spices, ginger, lemon zest, grated onion and garlic. Season with salt and pepper.

Evenly divide the mince mix between the pita, spreading a thin layer of filling between each pita.

Heat a large pan on medium high heat with a drizzle of oil. Add the pita and cook for 2-3 minutes each side or until the outside is crisp and the inside filling is cooked through. You might have to flip them a few times to prevent the outside from burning.

Spread whipped fetta between plates and top with stuffed pita. Serve salad on the side and enjoy!

Zest and cut lemon into wedges. Halve tomatoes. Peel and grate the onion. Peel and mince garlic and ginger. Pick parsley and mint leaves and chop, discarding stems. Cut pomegranate in half and place cut side down in your hand. Hit the top surface of the pomegranate firmly, this will release the seeds. Set the seeds aside for late. Cut pita in half.

Add the yoghurt, fetta, half of the parsley and mint, and a squeeze of lemon juice to taste into a jug. Blend until smooth with a stick blender and season with salt to taste. In a bowl mix together, spinach, tomatoes, pomegranate seeds (to taste) and remaining parsley and mint. Season with salt and pepper.

In a bowl mix together mince, spices, ginger, lemon zest, grated onion and garlic. Season with salt and pepper.

Evenly divide the mince mix between the pita, spreading a thin layer of filling between each pita.

Heat a large pan on medium high heat with a drizzle of oil. Add the pita and cook for 2-3 minutes each side or until the outside is crisp and the inside filling is cooked through. You might have to flip them a few times to prevent the outside from burning.

Spread whipped fetta between plates and top with stuffed pita. Serve salad on the side and enjoy!

Zest and cut lemon into wedges. Halve tomatoes. Peel and grate the onion. Peel and mince garlic and ginger. Pick parsley and mint leaves and chop, discarding stems. Cut pomegranate in half and place cut side down in your hand. Hit the top surface of the pomegranate firmly, this will release the seeds. Set the seeds aside for late. Cut pita in half.

Add the yoghurt, fetta, half of the parsley and mint, and a squeeze of lemon juice to taste into a jug. Blend until smooth with a stick blender and season with salt to taste. In a bowl mix together, spinach, tomatoes, pomegranate seeds (to taste) and remaining parsley and mint. Season with salt and pepper.

In a bowl mix together mince, spices, ginger, lemon zest, grated onion and garlic. Season with salt and pepper.

Evenly divide the mince mix between the pita, spreading a thin layer of filling between each pita.

Heat a large pan on medium high heat with a drizzle of oil. Add the pita and cook for 2-3 minutes each side or until the outside is crisp and the inside filling is cooked through. You might have to flip them a few times to prevent the outside from burning.

Spread whipped fetta between plates and top with stuffed pita. Serve salad on the side and enjoy!

Zest and cut lemon into wedges. Halve tomatoes. Peel and grate the onion. Peel and mince garlic and ginger. Pick parsley and mint leaves and chop, discarding stems. Cut pomegranate in half and place cut side down in your hand. Hit the top surface of the pomegranate firmly, this will release the seeds. Set the seeds aside for late. Cut pita in half.

Add the yoghurt, fetta, half of the parsley and mint, and a squeeze of lemon juice to taste into a jug. Blend until smooth with a stick blender and season with salt to taste. In a bowl mix together, spinach, tomatoes, pomegranate seeds (to taste) and remaining parsley and mint. Season with salt and pepper.

In a bowl mix together mince, spices, ginger, lemon zest, grated onion and garlic. Season with salt and pepper.

Evenly divide the mince mix between the pita, spreading a thin layer of filling between each pita.

Heat a large pan on medium high heat with a drizzle of oil. Add the pita and cook for 2-3 minutes each side or until the outside is crisp and the inside filling is cooked through. You might have to flip them a few times to prevent the outside from burning.

Spread whipped fetta between plates and top with stuffed pita. Serve salad on the side and enjoy!