INGREADIENT

• 500 g lean beef mince
• 2 tbs olive oil
• 2 garlic cloves crushed
• 1 red onion small finely diced
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp chilli flakes *optional
• 1 lemon zested
• 4 Greek pitta breads
• 1/2 cup cheddar cheese grated
• 60 g baby spinach leaves
• 100 g fetta crumbled
• 1 punnet cherry tomatoes
• 1 cucumber cut into ribbons
• 4 handfuls baby rocket
• 1 lemon cut into wedges

Direction

1. In a large, non-stick frying pan heat half the oil over medium-high heat. Add the garlic and onion and cook for 3-4 minutes or until softened. Add mince, breaking up lumps with the back of a wooden spoon and cook for 5 minutes or until browned. Add spices and cook for a further minute. Season to taste and set aside to cool slightly. Stir through lemon zest.
2. Sprinkle half the cheddar over one of the pita breads. Top with half the mixture, followed by half the spinach and half the fetta. Top with another pita bread. Repeat with remaining pita breads, cheddar, beef mixture, spinach and fetta.
3. Preheat a large, non-stick frying pan or barbecue hot plate to medium-high heat. Brush both sides of one gozleme with remaining oil. Cook for 3-4 minutes on each side, pressing down with a spatula and turning carefully, until crisp and golden. Set aside and cover with foil to keep warm. Repeat the process with the remaining gozleme.
4. Cut the gozleme into quarters and serve with lemon wedges and salad.