Mango and roast lamb pita

4 servings Prep: 20 mins
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Make the most of festive leftovers by combining them with delicious juicy mangoes. Any cold roast can be used in this recipe.

By Independent Contributor January 09 2024
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Ingredients (11)

250 g leftover roasted lamb — shredded
4 mini pita breads — or any type of flatbread
For the yoghurt sauce
250 ml double cream plain yoghurt
2 garlic cloves — finely chopped
15 g fresh flat leaf parsley
15 g fresh mint — plus a little extra for garnish
salt and black pepper — to taste
2 mangoes — peeled, stoned and sliced
red onion — to garnish
pomegranate rubies — to garnish
spring onion — chopped to garnish
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In a bowl combine the yoghurt, garlic, parsley, mint and seasoning. Mix to combine.

Spread the yogurt dressing over the pita breads, top with shredded lamb and slices of mango. Garnish with slices of red onion, scatter with pomegranate rubies and spring onion and garnish with torn mint leaves. Serve immediately.

Reprinted with permission from South African Mango Growers’ Association (SAMGA).

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