Serves 4

500g pack turkey mince
1 heaped tbsp harissa
Small bunch of fresh coriander, finely chopped
½ a red onion, grated
1 garlic clove, crushed
Salt and black pepper
3 tbsp olive oil
3 carrots, cut into matchsticks
1 tsp ground cumin

To serve:
4 large wholemeal pitta breads, lightly toasted and cut open
4 tbsp hummus
Cucumber, sliced
Red onion, thinly sliced
Mixed leaves

1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. In a large bowl, combine the turkey mince, harissa, coriander, grated onion, garlic and some seasoning. Shape into 8-10 small burger patties.
2. Heat two tablespoons of the oil in a large pan over a medium-high heat and brown the turkey burgers on both sides, working in batches to avoid crowding the pan.
3. Transfer the burgers to a baking tray and place in the oven for another 8-10 minutes or until cooked throughout, turning halfway.
4. Wipe out the pan with a ball of kitchen paper, add the remaining oil and return to a medium heat. Add the carrots, cumin and some salt and pepper. Cook for 5-6 minutes until just tender.
5. Spread the insides of the pittas with hummus, then stuff with the turkey burgers, carrots and some sliced cucumber and red onion. Serve with mixed leaves.

Per serving: 558kcals, 27.2g fat (4.2g saturated), 39.2g carbs (6.1g sugars), 42.5g protein, 6.7g fibre, 0.306g sodium