2 red onions
500g lamb mince
125g halloumi, cut into 16 pieces
½ tbsp ground cumin
3 tsp dried mint
¼ tsp crushed chilli flakes
2 cloves of garlic, crushed
5 vine ripened tomatoes, halved and finely sliced
1 tbsp lemon juice
1 tsp red wine vinegar
1 tbsp extra virgin olive oil
250g Greek-style natural yogurt
¼ cucumber, seeds scooped out and chopped
1. Heat 1 tsp of the oil in a small pan. Dice 1 of the red onions and add it to the pan. Cook over a medium heat for 8-10 minutes or until softened but not coloured, then remove to a plate to cool.
3. Meanwhile, slice the second red onion. Combine with the tomatoes, lemon juice, red wine vinegar and olive oil, then season to taste and set aside. Combine the yogurt with the cucumber and remaining mint, then set aside.
13.4g carbohydrate 3.2g fibre 33.4g protein 39.3g fat