Middle Eastern Beef & Feta Pita Wraps

Ingredients: (Makes 2)

• Beef Mince 400g or 14oz
• Aubergine 1 whole
• Lebanese Flatbread 2, large
• Feta Cheese 100g or 3.5oz
• White Wine Vinegar 1 tbsp
• Walnuts 10g or 0.35oz
• Garlic 1 clove
• Red Chilli 1
• Salt 2 pinch
• Hummus 2 tbsp
• Fresh Mint 15g or 0.5oz
• Fresh Parsley 30g or 1oz
• Olive Oil 1 tbsp

Instructions:

Preheat oven to 180°C (350°F). Cut the into cubes and then place the eggplant on
a baking tray lined with parchment paper. Roast for 25 minutes, or until golden
and soft. Remove from oven and allow to cool slightly.

In a large mixing bowl, combine the roasted eggplant, beef mince, feta, lemon
zest, 15g parsley, mint, garlic, and salt. Mix thoroughly until everything is well
combined.

Heat a large skillet over medium heat with a small drizzle of oil. Add the beef
mixture and cook for 7–10 minutes, breaking it up with a spoon, until the beef is
browned and cooked through.

In a small bowl, toss together the chopped parsley (15g), walnuts, red chilli (if
using), olive oil, white wine vinegar, and salt to taste. Set aside.

Lay out each pita round. Spread 1 tbsp hummus over the base of each. Pile on the
warm beef filling, then top with a generous handful of parsley salad. Roll each pita
tightly into a burrito-style wrap. Serve warm — or wrap in foil to enjoy later.