Merguez, Feta and Red Pepper Meatball Stuffed Pittas

Ingredients

• 2 (275g) packs merguez sausages

• 2 roasted red peppers from a jar, 1 finely chopped, 1 finely sliced

• 100g feta, crumbled

• 20g flat-leaf parsley, finely chopped

• 20g mint, finely chopped

• 2 tbsp olive oil

• 8 white pittas, lightly toasted

• 8 large handfuls salad, such as rocket and baby leaf

• 230g tub tzatziki

• 3 tbsp pickled red onions

• 2 lemons, cut into wedges

Directions

• Step 1

  Squeeze the sausage meat out of the casings and mix with the chopped pepper, feta, parsley and mint.

• Step 2

  Roll into balls, about 2tsp of the mix each (you’ll have around 32 meatballs in total); chill until needed.

• Step 3

  Heat the oil in a large pan over medium heat. Add the meatballs and cook for 8-10 mins, turning occasionally, until golden all over and cooked through. Drain on a plate lined with kitchen towel.

• Step 4

  Serve the warm meatballs with the pittas, sliced peppers, salad, tzatziki and pickled red onions for everyone to assemble as they like, with lemon wedges for squeezing.