Mini meatball pittas
- 1 shallot, chopped
- 1tsp rapeseed oil
- 150g lean turkey mince
- 20g fresh wholemeal breadcrumbs
- 1tsp dried oregano
- 1tsp Worcestershire sauce
- 1tbsp tomato ketchup
- 8 Little Gem leaves
- 2 wholemeal pitta breads
- 4tbsp Asda Lighter than Light Mayonnaise
- 8 cucumber slices
- 12 cherry tomatoes
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper.
Fry the shallot over a low heat for 4-5 mins until soft.
Put the shallot into a bowl. Mix with the turkey mince, breadcrumbs, oregano, Worcestershire sauce and tomato ketchup. Roll into 8 mini meatballs, put on the lined baking tray and cook for 15 mins. Allow to cool.
Shred the lettuce leaves. Halve the pittas and fill each of the half-pockets with a quarter of the lettuce, mayonnaise, cucumber slices and two meatballs. Pack with the cherry tomatoes (halved for younger kids).