Julie’s meatball pitas with harissa yoghurt
20 individual, thawed
Wholemeal pita bread
200 g, (4 x 50g pitas)
8 individual, quartered
¼ medium, finely sliced
1 x 3 second spray(s)
99% fat-free plain Greek yoghurt
- Preheat oven to 180°C. Place meatballs on a baking tray and lightly spray with oil. Bake meatballs for 10 minutes, or until hot through to the centre. Place pita breads on a separate baking tray and add to the oven with meatballs in the last 2 minutes of cooking time.
- Meanwhile, to make the harissa yogurt, mix the yoghurt, harissa, lime juice and a small pinch of salt in a small bowl until combined.
- To serve, split open the pita breads and fill with rocket, cherry tomatoes and red onion. Add 5 meatballs to each one and spoon over the harissa yoghurt.