Meatball pitta pockets

Preparation

Finely chop the white onions. Dice the cucumber. Chop the parsley. Quarter the cherry tomatoes.

And the rest...

1. 1 Heat one tbsp olive oil in a frying pan over a medium heat and sweat down the onions. Once caramelised, remove from the heat and allow to cool.
2. 2 In a bowl, mix together the mince, breadcrumbs, cooked onions, and Cook with M&S ancho chilli paste. Form the meatballs from around one tbsp worth of mixture each.
3. 3 In a hot pan, add one tbsp olive oil and fry the meatballs for 10 minutes, until golden and cooked through. Meanwhile, toast the pittas.
4. 4 Mix the cucumber, parsley and tomatoes together in a bowl with a drizzle of one tbsp oil and salt and pepper.
5. 5 Stir one tsp of ancho chilli paste through the tzatziki and add a generous dollop of the tzatziki mix to each pitta, along with the meatballs and dressed cucumbers and tomatoes.
6. 6 Top tip: make an extra batch of the meatballs for the freezer to enjoy later with pasta and a rich tomato sauce. You can also make your own tzatziki by grating cucumber into yoghurt alongside lemon juice, dried or fresh mint, olive oil and seasoning.

And the rest...

And the rest...