Feijoa Jam
It's skins and all in this feijoa jam recipe so nothing is going to waste.
Tabbouleh and Lamb Pitas
Taking leftover to the next level, this pita recipe is a keeper.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
Pita
- 4 pita bread, halved
- 200g leftover roast Quality Mark lamb
- 4 tbsp hummus
Couscous salad
- 1/2 cup couscous
- 150ml water, boiled
- 1 tbsp butter or olive oil
- 1 tomato, finely chopped
- 1 cucumber, lebanese, unpeeled, raw, finely chopped
- 1/2 red onions, finely chopped
- a handful of fresh herbs, finely chopped
- 6 olives, optional
- juice of 1/2 lemon
Method
- Add in a dollop of hummus into each of the pockets, along with a piece of meat and a spoonful of the couscous salad.
- Combine the couscous and boiling hot water in a heat-proof bowl, cover and let stand for 5 minutes.
- Fluff through with a fork and add butter or olive oil and allow to cool for about 10 minutes.
- Add the tomato, cucumber, red onion, herbs and optional olives and mix through the couscous.
- Stir the lemon juice through the couscous salad and season as required