Chermoula Beef & Chickpea Pita Pockets

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef mince and capsicum, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce pan to medium heat, add chickpeas, chermoula spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Remove pan from heat, add the water and stir to combine. Lightly mash chickpeas with a potato masher or fork (add a splash of water if the mixture looks too thick). Season to taste.

• Meanwhile, toast or grill pita bread to your liking. • In a large bowl, combine cucumber, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.