- 1 red onion
- 500g lamb mince
- 1/2 cup firmly packedfresh herbs (combined fresh mint and coriander leaves), chopped
- 1 1/2 tablespoons dried currants
- 2 teaspoons ground cumin
- 3 1/2 teaspoons harissa
- 130g (1/2 cup) Greek-style yoghurt
- 1 small garlic clove, crushed
- 1 lemon, rind finely grated
- 1/2 teaspoon caster sugar
- 3 teaspoons extra virgin olive oil
- 180g haloumi, cut into 4 slices
- 4 bread rolls, split, warmed
- Mixed baby spinach and beetroot salad leaves, to serve
- 1 Lebanese cucumber, thinly sliced
- 2 truss tomatoes, thinly sliced
- Step 1Thinly slice two-thirds of the onion into rings. Place in a bowl. Set aside. Finely chop the remaining onion.
- Step 2Process the mince, herbs, currants, cumin, 2 teaspoons harissa and chopped onion in a food processor until the mixture just comes together. Shape into four 10cm patties. Place on a lined plate in the fridge.
- Step 3Combine yoghurt, garlic, rind and remaining harissa in a bowl. Season.
- Step 4Juice half the lemon. Add to onion rings with sugar. Season. Set aside.
- Step 5Heat 2 teaspoons oil in a large frying pan over medium heat. Cook the patties, turning, for 12 minutes or until just cooked. Transfer to a plate. Cover.
- Step 6Add remaining oil to pan. Cook the haloumi, turning, until golden.
- Step 7Top base of each roll with harissa yoghurt, leaves, haloumi, a patty, cucumber, tomato, onion and more harissa yoghurt. Top with roll tops.
- Low carb
- Lower gi
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Guy Bailey
- Publication: Taste Magazine