Directions

1. To make the patties, heat 1 tablespoon of the olive oil in a frying pan over a medium heat. When hot, add the onion and garlic and fry for 3–4 minutes until the onion starts to soften. Add the cumin, paprika, cinnamon and dried herbs to the pan and fry for 1 minute, stirring regularly to ensure the spices don’t burn. Remove from the heat and allow the onion mixture to cool completely.
2. Meanwhile, put the lentils into a large bowl and crush to a very coarse paste using a fork or potato masher. Add the lamb mince, cooled onion mixture and a very generous pinch of salt and pepper. Knead all the ingredients together using clean hands, then divide into 16 equal portions.
3. Squash each portion into 5–6cm-/2–2½in-wide patties using your hands.
4. Heat the remaining 1 tablespoon olive oil in a frying pan over a low-medium heat and add the patties. Fry for 3 minutes or until browned, then flip and cook for a further 2–3 minutes on the other side, until cooked through. Keep warm until ready to serve.
5. Meanwhile, make the Greek salad. Put the red onion and cherry tomatoes into a bowl. Season with salt and pepper and set aside for a couple of minutes. Once the tomatoes have started to release a little liquid and the onions have begun to soften, add the cucumber, oil, lemon juice and dried oregano. Stir well. Add the olives and feta to the salad, then gently mix everything together. Transfer to a serving bowl.
6. When ready to serve, combine the yoghurt, pesto and lemon juice in a small bowl. Stir to make a sauce.
7. Cut the toasted pittas in half and stuff each pocket with a handful of salad leaves. Add two patties and some yoghurt sauce to each pitta half and serve alongside the Greek salad.