Lamb burger with feta, Greek salad and pita

Ingredients

For 1 serving

• Ground lamb110 g
• Dried oregano1 pinch
• Feta25 g
• Tomatoes120 g
• Cucumber100 g
• Red onion20 g
• Black olives4
• Whole wheat pita1
• Lemon juice10 ml
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. In a bowl mix the minced lamb with the dried oregano, a pinch of salt and some black pepper, then shape it into a burger about 2 cm thick and press the centre lightly with your thumb so it doesn't puff up as it cooks.
2. Wash the tomatoes and cut them into wedges, peel the cucumber in stripes and cut it into half-moons, and thinly slice the red onion. Put them in a bowl with the black olives and the roughly crumbled feta.
3. Heat a griddle or non-stick pan over medium-high heat until hot, brush it with a little oil and cook the burger for 4 minutes per side, turning it only once, until well browned outside and the juices run just slightly pink.
4. Meanwhile dress the salad with the remaining oil, the lemon juice and a pinch of salt and toss gently.
5. Warm the wholemeal pitta on the griddle for 30 seconds per side, until soft and warm, and serve it with the burger and the Greek salad.