Lamb & chickpea pitta burger

• can chickpeas↗400g g

  drained

• tub low-fat hummus200g g
• roasted red peppers↗2

  from a jar, wiped dry, then finely chopped

• lean lamb mince400g g
• small bunch mint↗

  leaves, half chopped

• cumin seeds↗1 tbsp tbsp
• drizzle of olive oil
• large pitta breads4
• 100g tub pomegranate g

  seeds

Step-by-step instructions

1. 1

   Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the hummus and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into eight small burgers.

2. 2

   Heat the oil in a large frying pan, add the burgers – or fire up the BBQ and brush the burgers with oil – and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper hummus, the remaining mint leaves, two burgers and some pomegranate seeds.