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Serve with Greek Yogurt OR Middle Eastern Yogurt Cheese!
  • 1/2 cup (100g) dried red lentils, rinsed, drained
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 2 x 125g cans chickpeas, rinsed, drained
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1/2 cup (50g) breadcrumbs
  • 1/2 cup mint leaves, finely chopped
  • 3/4 cup (200g) Greek-style yoghurt
  • 4 wholemeal pita pockets
  • 2 Lebanese cucumbers, thinly sliced into ribbons
  • 200g punnet Perino grape tomatoes, halved
  • 2 radishes or 1/2 red onion, thinly sliced
  • Mint leaves, extra, to serve
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