Sumac turkey-stuffed pittas

• turkey mince↗300g g
• sumac1 tsp tsp
• ground cumin↗1 tsp tsp
• garlic clove↗1

  crushed

• lemon↗1

  zested and juiced

• olive oil↗1 tbsp tbsp
• white cabbage↗¼

  finely sliced

• small bunch of mint↗

  leaves picked and chopped

• red onion↗½

  finely sliced

• cucumber↗½

  deseeded and chopped

• pomegranate seeds↗3 tbsp tbsp
• large pittas↗2

  toasted (gluten-free, if needed)

• dairy-free natural yogurt↗

  to serve

Step-by-step instructions

1. 1

   Tip the mince, sumac, cumin, garlic and lemon zest into a bowl, season and combine using your hands. Form into 10 small balls, about 30g each. Heat the oil in a pan over a medium heat and fry the balls for 8-10 mins, shaking the pan now and then until browned and cooked. Or if using an air fryer, heat to 180C, brush the meatballs with oil and bake for 10-12 mins, turning halfway through.

2. 2

   Combine the cabbage, mint, onion, cucumber and pomegranate seeds with the lemon juice. Season. Stuff the slaw and meatballs into the pittas and serve with the yogurt.