Serve up a Greek inspired burger with these juicy herbed meatballs wrapped with fresh pita bread topped with fetta.
Finely chop half the olives. Combine the chopped olives, mince, breadcrumbs, egg, oregano, lemon rind and half the fetta in a bowl. Season. Shape tablespoons of the mixture into meatballs.
Heat the oil in a large frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, for 5-7 mins or until golden brown and cooked through.
Meanwhile, combine the yoghurt, garlic and 1 tablespoon warm water in a small bowl. Season.
Spread pita breads with half the yoghurt mixture. Top with the rocket, tomato, remaining fetta, remaining olives and meatballs. Drizzle with the remaining yoghurt mixture to serve.