Greek Lamb Lettuce Cups with Pumpkin Bites

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss pumpkin and express pumpkin spice mix with olive oil on prepared tray. Season with salt and pepper and roast for 20–25 minutes, until tender and caramelised. Turn once during cooking.
3. While pumpkin cooks, heat a medium fry-pan on mediumhigh heat. Finely dice onion, add to pan with Greek spice mix and cook for 3–4 minutes, until starting to soften.
4. Add lamb mince and cook for 5–6 minutes, breaking up with a wooden spoon as it cooks, until browned. Add salt and tomato sauce and cook for a further 2–3 minutes, until lamb is cooked through. Season to taste with pepper.
5. While mince cooks, dice tomato and cucumber 2cm. Remove core and seeds from capsicum and dice 2cm. Toss veggies in a medium bowl with Greek dressing and season to taste. Set aside. Separate lettuce leaves and set aside. When pumpkin bites have finished cooking, crumble over feta cheese.
6. In a small bowl, mix together mint yoghurt ingredients.
7. Place everything in the middle of the table and let everyone build their own lettuce cups. Scatter olives over lettuce cups (if using) and serve pumpkin bites on the side.