15 g (½ punnet) mint, plus a little extra for garnish
Salt and pepper to taste
2 ripe mangoes, peeled, stoned and sliced
Red onion, to garnish
Pomegranate rubies, to garnish
Spring onion, chopped to garnish
Description
Method:
In a bowl combine the yoghurt, garlic, parsley, mint and seasoning. Mix to combine.
Spread the yogurt dressing over the pita breads, top with shredded lamb and slices of mango. Garnish with slices of red onion, scatter with pomegranate rubies and spring onion and garnish with torn mint leaves. Serve immediately.
