I N G R E D I E N T S

• 500 grams CKB Lamb Mince
  
• ½ cup chopped mint leaves
• ½ cup pine-nuts
• ½ cup chopped flat leaf parsley
• 1 tsp chopped thyme
• 1 tsp garlic powder
• ½ tsp cinnamon
• ½ cup currants
• 3 lemons, sliced into wedges
• 3 cups rocket leaves
• 1 cup Harissa 
• 4 pitas (for bases) 

 M E T H O D

1.  Stir fry the lamb in the thyme, garlic and cinnamon until just cooked. Set aside.

2.  Drizzle some of the Harissa around the pita bases.  Top with the lamb, then sprinkle with pine-nuts and currants. Place in a medium-hot oven for 10 minutes.

3.  Arrange the rocket over the pizzas, and drizzle on a little more Harissa, if desired.  Garnish all over with the mint and parsley. Serve with the lemon wedges.