Lamb Pitas with Tabbouleh and Harissa Hummus

Steps

1. Preheat oven to 220°C. Bring a half-full kettle to the boil. Finely chop broccoli and spinach; grate courgette; finely dice red onion; roughly chop parsley. Set all aside. Combine hummus and mayonnaise in a small bowl, season and set aside.
2. Place broccoli, courgette, bulgur and salt in a heat proof bowl and cover with boiling water. Cover bowl and set aside to steam for about 6 minutes.
3. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook onion and garlic for 1 minute. Add Turkish spice and cook a further 1 minute, until onion is tender and spices are fragrant. Add tomato paste and lamb and cook for about 4 minutes, breaking mince up as it cooks, until cooked. Season to taste.
4. While lamb cooks, wrap pitas in foil and heat in oven for 4-5 minutes. When warmed, remove from foil and cut a 10cm slot in each pita, to create a pocket.
5. When bulgur is cooked, drain and return to bowl with remaining tabbouleh ingredients. Mix to combine, season and set aside.
6. To serve, open up each pita pocket and smear hummus mixture inside. Add lamb mixture and tabbouleh. Serve with any remaining tabbouleh on the side.