Ingredients

• 1 tablespoon extra virgin olive oil
• 1 brown onion, finely chopped
• 1 small zucchini, grated
• 400g lamb mince
• 2 tablespoons Moroccan seasoning
• 1 tablespoon tomato paste
• 4 kale stalks, trimmed, torn into small pieces
• 2 sheets frozen reduced-fat shortcrust pastry, partially thawed, halved
• 2/3 cup grated mozzarella
• 60g reduced-fat fetta, crumbled
• 1 egg, lightly beaten
• Lemon cheeks, to serve

Green Tabouli

• 1/3 cup burghul
• 2/3 cup boiling water
• 2 green onions, thinly sliced
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 2 small green capsicums, finely diced
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil

Method

• Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

• Step 2 Heat oil in a large saucepan over medium heat. Cook onion and zucchini, stirring, for 5 minutes. Increase heat to high. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add seasoning. Cook, stirring, for 1 minute or until fragrant. Add tomato paste. Cook, stirring, for 1 minute. Stir in kale. Remove pan from heat. Cool for 10 minutes.
• Step 3 Place 1 piece of pastry on a flat surface. Sprinkle 1/4 of the mozzarella, then 1/4 of the mince mixture, down the centre. Fold up pastry sides and pinch short ends together. Sprinkle with 1/4 of the fetta. Place on prepared baking tray. Brush edge of pide with egg. Repeat with remaining pastry, mozzarella, mince mixture, fetta and egg. Bake for 30 minutes or until golden.
• Step 4 Meanwhile, make Green Tabouli Place burghul in a heatproof bowl. Pour over boiling water. Stand for 20 minutes. Drain. Add onion, parsley, mint, capsicum, lemon juice and oil. Season. Stir to combine.
• Step 5 Spoon tabouli over pide. Serve with lemon.