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4 pitas (16 cm each)
1/4 low fat milk
1 small onion, finely chopped
2 cloves garlic
2 tbsp chopped fresh mint
1 tsp oregano
1 tbsp fresh lemon juice
350 g ground lamb
2 tsp olive oil
3 C ruccola (roka)
1 tomato,sliced
1 red onion, sliced thickly
1/3 C crumbled Feta
2/3 C Yoghurt
1 tbsp chopped fresh mint
2 tsp chopped garlic
2 tsp dijon mustard
1 tsp honey
1/2 C peeled, seeded and finely diced cucumber

Cooking process:
Heat oven to 180 degrees. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock). Chop half-moons, transfer to bowl and sprinkle with milk. Let soak 5 minutes. Drain & squeeze out excess milk. Purée soaked bread, onion, garlic, herbs and lemon juice. Transfer purée to a bowl. Add lamb, season with s&p and combine. Form into 4 patties. Wrap pitas in foil and heat till warm. Cook burgers in a skillet, on a griddle or BBQ.
In the meantime, whisk the dressing ingredients and stir in cucumber. Season with s&p.
Open each pita, stuff with ruccola and drizzle with some dressing. Add lamburger, tomato and red onion to pita. Sprinkle with Feta. Serve leftover dressing on the side.

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