Family Moroccan Lamb Pitas

In a bowl, combine the Moroccan mince, parsley, olive oil, and half of the onion. Season with salt and pepper.

Working one at a time, open each wholemeal pita pocket by cutting along the seam, halfway around the perimeter. Spoon some of the mince mixture into each pita spreading to the edges. Close, pressing on the filling to seal. Repeat for the remaining pita pockets.

Heat a medium frying pan over a medium-high heat. Add the pitas one at a time (two if you can fit them in your pan) and cook for 2-3 minutes on each side, or until the filling is cooked through and bread is crisp. Place in the oven on a lined baking tray to keep warm while you cook the remaining pitas. Don’t worry if the filling isn’t cooked entirely, it will finish cooking in the oven. Place the final pitas in the oven for at least 5 minutes to ensure the mince is cooked all the way through.

In a medium bowl, combine the cucumber, tomato and remaining red onion.