Stumped for creative lunches? Put your leftover meatballs to work by enjoying them with pitas and salted yoghurt. You’ll be looking forward to it all day!

SERVES 1 // COOKING TIME 5 min

INGREDIENTS
½ cup plain yoghurt
½ tsp salt
6 meatballs
Pomegranate rubies
Rocket
2 mini pitas, toasted

METHOD
1. Mix the yoghurt and salt.
2. Top the yoghurt with meatballs, pomegranate and rocket. Serve with pitas.

Recipe & styling: Jana du Plessis
Photography: Andreas Eiselen // HMimages.co.za