Ingredients (serves 4) 1 medium Macsween haggis 4 pitta breads, toasted until warm and puffy salt and freshly ground black pepper For the Tzatsiki 1 medium cucumber, wiped and ends removed 200ml/7fl oz Greek yogurt 1 tablespoon extra virgin olive oil the juice of ½ lemon 2 heaped tablespoons chopped fresh mint 1 fat garlic clove, peeled and crushed
Method To make the tzatsiki, grate the cucumber, unpeeled, and place the grated flesh into a colander over a bowl. Sprinkle with 2 teaspoons of salt and leave for approximately an hour. Using your hands, squeeze out all the liquid, then pat dry with kitchen paper. Place in a bowl with the remaining ingredients and stir to combine. Add pepper to taste. Heat the Macsween haggis according to instructions on the packaging. Split the warm pitta breads, then fill with a couple of spoonfuls of haggis. Top with a couple of spoonfuls of tzatsiki. Serve hot. Recipe courtesy of Macsween of Edinburgh