Sumac turkey-stuffed pittas

Ingredients

• 300g turkey mince
• 1 tsp sumac
• 1 tsp ground cumin
• 1 garlic clove, crushed
• 1 lemon, zested and juiced
• 1 tbsp olive oil
• ¼ white cabbage, finely sliced
• small bunch of mint, leaves picked and chopped
• ½ red onion, finely sliced
• ½ cucumber, deseeded and chopped
• 3 tbsp pomegranate seeds
• 2 large pittas, toasted (gluten-free, if needed)
• dairy-free natural yogurt, to serve

Description

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.
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.