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Lamb and lentil burgers with Greek salad
Fruit and vegetables
½ small
red onion
, finely chopped
1 large
garlic
clove, finely chopped
½ small
red onion
, thinly sliced
300g/10½oz
cherry tomatoes
, halved
100g/3½oz
cucumber
, diced
1 tsp
lemon juice
1 tsp
lemon juice
65g/2¼oz
salad leaves
(we used rocket)
Tins, packets and jars
400g tin
green lentils
, drained and rinsed
50g/1¾oz black
olives
, pitted
20g/½oz sun-dried tomato
pesto
Cooking ingredients
2 tbsp
olive oil
1 tsp ground
cumin
1 tsp sweet
smoked paprika
½ tsp ground
cinnamon
1 tbsp
dried mixed herbs
sea salt and freshly ground
black pepper
1 tbsp
olive oil
1 tsp dried
oregano
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
65g/2¼oz
feta
, cubed
100g/3½oz natural
yoghurt
Meat, fish and poultry
250g/9oz
lamb mince
Other
4 wholemeal pittas, lightly toasted
Back to recipe
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