Step 1

To make the tahini yoghurt, combine the yoghurt, tahini and lemon juice in a small bowl. Taste and season with salt.

Step 2

Heat a non-stick frying pan over medium heat. Add onion, cumin, coriander and garlic and cook, stirring, for 5 mins or until onion is soft and mixture is aromatic. Remove from heat and set aside for 5 mins to cool.

Step 3

Combine the lamb, pine nuts, fresh coriander and onion mixture in a large bowl. Season with salt and pepper. Divide the lamb mixture into four equal portions and shape each into a 10cm patty.

Step 4

Heat oil in a large non-stick frying pan over medium-high heat. Add the patties and cook for 5 mins each side or until golden brown and cooked through.

Step 5

To serve, preheat grill on high. Cut pide into 4 equal portions. Split each portion. Cook under preheated grill for 1 min each side or until toasted. Place pide, cut-side up, on serving plates. Top with lettuce, a patty and a dollop of yoghurt mixture.