Greek nachos with pita chips

Ingredients

• 4 thin pita breads (Lebanese bread)
• 2 tbsp olive oil
• Salt and black pepper

For the lamb filling

• 2 tbsp olive oil
• ½ red onion finely chopped
• 2 garlic cloves, finely chopped
• 500 g lamb mince
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp tomato paste
• Lemon juice, to taste
• Salt and black pepper

For the toppings

• ⅔ cup (100 g) pitted kalamata olives, roughly chopped
• 2 tomatoes, finely chopped
• ½ red onion, finely chopped
• 1 long (Lebanese) cucumber, finely chopped
• 2 x 150 g blocks feta, crumbled
• 200 g tzatziki (or Greek yoghurt)
• ½ small bunch flat-leaf parsley, roughly chopped
• 2 lemons, cut into wedges

Instructions

1. Preheat the oven to 180˚C (160˚C fan-forced). Line two oven trays with baking paper. Cut the pita bread into triangles, then in a large bowl, drizzle with the olive oil and sprinkle with salt and pepper. Toss well to coat, then spread the chips out on the baking trays. Bake for 10-15 minutes, or until crunchy.
2. To make the filling, heat the oil for the lamb in a large frying pan, then add the onion and garlic. Cook, stirring occasionally, until softened. Add the lamb and cook, breaking up with a wooden spoon, until browned. Stir through the spices, tomato paste and a generous squeeze of lemon juice. Season to taste with the salt and black pepper. Remove from the heat.
3. Arrange a thin layer of pita chips on a large serving platter, then spoon the lamb filling over the centre (leave some chips uncovered to prevent them from going soggy). Sprinkle with the toppings, spoon over the tzatziki and serve the lemon wedges on the side.

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