Source: Coles Magazine November 2015 - Page 26
Serves 4 - Prep 10 min cooking 20 mins
Ingredients
1/2 cup (75g) pitted kalamata olives
375g Coles Australian 4 Star Beef mince
1/3 cup (25g) fresh breadcrumbs
1 Coles Brand Australian free range egg
1 tablespoon fresh oregano, finely chopped
1 teaspoon lemon rind, finely grated
75g fetta, crumbled
1 tablespoon olive oil
1/2 cup (140g) Greek-style yoghurt
1 garlic clove, crushed
4 pocket pita breads
60g Coles Brand Australian baby rocket
2 roma tomatoes, thickly sliced
Finely chop half the olives. Combine the chopped olives, mince, breadcrumbs, egg, oregano, lemon rind and half the fetta in a bowl. Season. Shape tablespoons of the mixture into meatballs.
Heat the oil in a large frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, for 5-7 mins or until golden brown and cooked through.
Meanwhile, combine the yoghurt, garlic and 1 tablespoon warm water in a small bowl. Season.
Spread pita breads with half the yoghurt mixture. Top with the rocket, tomato, remaining fetta, remaining olives and meatballs. Drizzle with the remaining yoghurt mixture to serve.
Serves 4 - Prep 10 min cooking 20 mins
Ingredients
1/2 cup (75g) pitted kalamata olives
375g Coles Australian 4 Star Beef mince
1/3 cup (25g) fresh breadcrumbs
1 Coles Brand Australian free range egg
1 tablespoon fresh oregano, finely chopped
1 teaspoon lemon rind, finely grated
75g fetta, crumbled
1 tablespoon olive oil
1/2 cup (140g) Greek-style yoghurt
1 garlic clove, crushed
4 pocket pita breads
60g Coles Brand Australian baby rocket
2 roma tomatoes, thickly sliced
Finely chop half the olives. Combine the chopped olives, mince, breadcrumbs, egg, oregano, lemon rind and half the fetta in a bowl. Season. Shape tablespoons of the mixture into meatballs.
Heat the oil in a large frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, for 5-7 mins or until golden brown and cooked through.
Meanwhile, combine the yoghurt, garlic and 1 tablespoon warm water in a small bowl. Season.
Spread pita breads with half the yoghurt mixture. Top with the rocket, tomato, remaining fetta, remaining olives and meatballs. Drizzle with the remaining yoghurt mixture to serve.