- 0.5 x 350g pack, 10% fat beef meatballs
- 0.5 red pepper, sliced
- 0.5 yellow pepper, sliced
- 0.5 tsp cumin seeds
- 3 tbsp natural low fat yogurt
- 1 tsp mint sauce
- 2 plain flour tortillas
- 50g young leaf spinach
- 6 tbsp torn fresh coriander
Heat a large non-stick frying pan until hot. Cut the meatballs in half, add to the pan and cook for 5 minutes, turning occasionally. Add the peppers and cumin seeds and cook over a high heat for 5 minutes until softened and lightly charred. Halve the meatballs.
Combine the yogurt and mint sauce and set to one side. Warm the tortillas in the microwave for 20 seconds and then pile the spinach and coriander into each.
Top with the meatballs pepper mixture and spoon over the minted yogurt. Serve straight away.