One of my favourite sources of inspiration for what to blog about next is my friend Marla. She is always trying new recipes and has a real knack for finding delicious ones. She was the one that turned me on to these spiced lamb meatballs from the November 2016 issue of Bon Appetit. I decided to adapt the recipe to create pita pockets.

I started with making a romesco (nut and red pepper) sauce to spread on the pita, alongside some store-bought hummus. It takes some time to make, but I loved the tangy, spicy bright flavour it added to the sandwich. I used a combination of hazelnuts and almonds for the nuts portion of the sauce. For the peppers, I used both jarred roasted red sweet peppers and a dried whole chile pepper.The nuts and bread get toasted. They are used to thicken the sauce.A quick blitz in the blender or food processor finishes the romesco sauce. It can be made a few days ahead and kept in the fridge. It is also delicious on a chicken sandwich or mixed in with some hot pasta.The meatballs come together quickly. Paprika and cumin and coriander seeds add a warm earthy note, while fresh cilantro and parsley add a vibrant freshness. 

Click here to print recipe for Spiced Lamb Meatball Pita Pockets.