Greek-Style Lamb Rissoles

While the pita chips are baking, place the Greek yoghurt in a small bowl. Grate the cucumber, squeeze out the excess liquid over the sink and add to the yoghurt. Juice the lemon. Add 2 tsp of lemon juice to the yoghurt. Season with salt and pepper, drizzle with olive oil and mix to combine. Set aside.

In a large bowl, place the lamb mince, garlic, parsley, oregano citrus spice blend, fine breadcrumbs (see ingredients list), egg, salt (see ingredients list) and a good pinch of pepper. Mix to combine. Take 2 tbs of the mixture and roll into a rissole about 2 cm thick. Place on a plate and repeat with the remaining mixture. TIP: You should get 2-3 rissoles per person.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the rissoles and cook for 4-5 minutes on each side, or until browned all over and cooked through. TIP: If your pan is getting crowded, cook in batches for the best results!

In a medium bowl, combine the honey, 2 tsp of lemon juice and 1 tbs of olive oil. Add the cos lettuce, Roma tomato and 1/2 the herbed pita strips and toss to combine. TIP: Toss the salad just before serving to keep the leaves and pita crisp.