Lamb and Haloumi Souvas

Method

• 1)

  First up, get your pan smoking hot. Then splash in some olive oil.

• 2)

  Salt your mince then pop it into the pan for 3 minutes or until it’s nice and brown, season the other side of your mince then flip it to brown for another 3 minutes. Once it’s brown on both sides, break it up with a spatula, sprinkle over some ground cumin, zest of half a lemon, crack of black pepper and give it a stir for a couple of minutes then pop it in a bowl.

• 3)

  Next we’re gonna crisp up some of the stunning Riverina Dairy Co ‘Cyprus Style Halloumi’. Cut it into batons then add some olive oil to a pan and get it nice and crisp it up on all sides then set it to once side.

• 4)

  To make the yogurt sauce we’re gonna add 4 tablespoons of Greek yogurt and the other half of lemon zest, squeeze of lemon juice, salt, crack of black pepper and sprinkle ground cumin then give it a mix.

• 5)

  Prep the garnish by very finely dicing 1/4 of a red onion, thinly slice 2 cucumber lengthwise with a mandolin or peeler.

• 6)

  To assemble, heat up your pita (I did mine in a microwave), then top with yogurt, crispy lamb mince, the crispy Riverina Dairy Co. ‘Cyprus Style Halloumi’, cucumber, red onion, fresh coriander & mint then finish with a squeeze of lemon.