Ingredients:

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250 g Minced Turkey

1 tbsp Mediterranean Spice Blend

2 Greek-Style Pitas

113 g Red Onion

113 g Baby Tomatoes

66 g Mini Cucumber

100 ml Greek Yogurt

1 tsp Dill-Garlic Spice Blend

113 g Baby Field Greens

1 Lemon

3 g Garlic

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Directions

1. Prep Veggies: Wash and dry all produce. Peel and cut onion into ½-inch slices. Cut cucumber into ¼-inch half-moons. Halve tomatoes. Zest and juice half the lemon. Cut remaining lemon into wedges. Peel and mince or grate garlic.

2. Cook Turkey: In a large non-stick pan, heat 1 tsp oil (double for 4 portions) over medium-high heat. When the pan is hot, add onions. Cook, stirring occasionally, for 2-3 min, until softened. Add turkey. Cook, breaking up turkey into smaller pieces, for 4-5 min, until no pink remains. Season with ¼ tsp salt (double for 4 portions) and pepper. Add garlic and Mediterranean Spice Blend. Cook, stirring often, for 30 sec, until fragrant. Remove pan from heat.

3. Make Dill-Garlic Crema: Meanwhile, in a small bowl, combine lemon zest, yogurt and Dill-Garlic Spice Blend.

4. Toast Pitas: While the turkey cooks, directly to a baking sheet, add pitas. Toast on the middle rack of oven, for 2-3 min, until golden and slightly crisp.*

5. Make Salad: Meanwhile, in a large bowl, whisk together lemon juice, ¼ tsp sugar and 1 tbsp oil (double both for 4 portions). Season with salt and pepper. Add cucumbers, tomatoes and baby field greens to the bowl, then toss to combine.

6. Serve: Plate pitas, then top with some salad, then turkey mixture. Dollop with dill-garlic crema. Serve remaining salad alongside. Squeeze over a lemon wedge to taste. Enjoy!