Spicy Lebanese Lamb Pittas

Heat the olive oil in a large frying pan over a medium-low heat. Add the harissa paste, garlic and cumin seeds and cook gently for 2–3 minutes until fragrant.

Add the tomato purée and lamb mince, breaking up the mince with a wooden spoon as it cooks. Gradually add the vegetable stock a little at a time, allowing it to absorb before adding more. Stir through the toasted pine nuts and cook until the mince is moist but not too wet.

Meanwhile, combine the cucumber, dill, parsley, lemon juice and extra virgin olive oil in a bowl. Toss well and season to taste.

Warm the BFree Stone Baked Pitta Breads according to the pack instructions.

Spread a generous layer of hummus inside each warm pitta before spooning in the spiced lamb.

Top with the cucumber salad, sliced red onion, a dollop of Greek yogurt, fresh parsley and a sprinkle of pomegranate seeds before serving.