Ingredients
- 500 g lean beef mince
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons dried oregano leaves
- 1½ teaspoons ground allspice
- 140 g tub (½ cup) no added salt tomato paste
- 1 reduced salt vegetable stock cube, crumbled
- 425 g can no added salt kidney beans, drained and rinsed
- 2 zucchini, cut into 1 cm pieces
- ½ cup reduced fat Greek yoghurt
- 1 tablespoon chopped fresh mint
- 1 small Lebanese cucumber, halved lengthways, thinly sliced
- 250 g punnet cherry tomatoes, quartered
Pita Crisps
- 2 Souvlaki bread rounds (see tips)
- 1 tablespoon olive oil
- 1 clove garlic, crushed
Method
Step 1
To make pita crisps, cut bread into small triangles. Brush both sides of triangles with combined oil and garlic. Place on a large baking tray in a single layer. Bake in 180 °C oven (fan-forced) for 7-8 minutes or until crisp and light golden. Remove. Cool on trays.
Step 2
Heat a lightly oiled, large, non-stick frying over a high heat. Add mince, onion and garlic. Cook for 8-10 minutes, using a wooden spoon to break up mince, until browned all over. Add oregano, allspice and tomato paste. Stir over heat a further minute.
Step 3
Stir in 1½ cups water and stock cube. Bring to the boil. Reduce heat, simmer uncovered for 5 minutes. Stir in zucchini and beans. Simmer for a further 5-8 minutes, or until thick.
Step 4
Combine yoghurt with cucumber and mint in a small bowl.
Step 5
Divide pita crisps and mince mixture between 4 shallow bowls. Serve topped with yoghurt and tomatoes. Garnish with mint leaves, if desired.
Tips
- Souvlaki bread is available from some supermarkets and fruit and vegetable stores.
- For added wholegrains, replace with 2 wholemeal Lebanese bread rounds.
