To prepare the salad, in a medium bowl, toss all the ingredients together, cover and set aside.

For the lamb topping, in a large mixing bowl, put the mince, red onion, dried herb, and most of the parsley (saving a little for garnishing) and the whole egg. Season with black pepper and gently mix well with a large spoon to combine.

Lay each pitta onto a chopping board and divide the mince mixture over evenly. Flatten the mince mixture with the back of a spoon to cover each pitta.

Spray a large non-stick frying pan generously with the cooking oil and warm over moderate heat for a few seconds until hot. Carefully add two pittas to the pan, mince side down and cook in batches for 3-4 minutes on one side.

Gently flip the pittas over and cook for a further 3-4 minutes until the pittas are crispy, and the lamb is cooked through.

Garnish the pittas with the remaining parsley and serve with a spoonful of the tzatziki and the salad.