Foodie Friday: Can you tell we are dreaming of a summer in Greece?


  • 2 tbs olive oil, plus extra to brush
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbs tomato paste
  • 500g lamb mince
  • 2 tbs chopped oregano leaves
  • 4 thin pita breads, cut into triangles
  • 2 red capsicums, thinly sliced
  • 2/3 cup (100g) pitted kalamata olives
  • 1/3 cup (50g) pine nuts, toasted
  • 1/2 bunch mint, leaves picked


  • 1 cup (280g) thick Greek-style yoghurt
  • 1 garlic clove, crushed
  • 1 Lebanese cucumber, finely chopped
  • 1 tbs olive oil
  • 1/2 bunch mint, leaves picked
  • Finely grated zest of 1 lemon


  1. Preheat the oven to 200C.
  2. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 2 minutes or until softened. Add the garlic and cook, stirring, for 1 minute.
  3. Add tomato paste and cook, stirring, for a further 2 minutes, then add the mince, oregano and 1/3 cup (80ml) hot water. Season, then cook for 15 minutes or until reduced.
  4. Meanwhile, brush pita bread triangles with a little oil and place on a baking tray.
  5. Bake for 10 minutes or until golden.
  6. For the tzatziki, combine all the ingredients in a bowl and set aside.
  7. To serve, place the pita chips on a plate and top with mince, tzatziki, capsicum, olives, pine nuts and mint leaves.