Haggis in Pitta with Tzatsiki

This is a delicious summer recipe.  It seems rather a fitting partnership, too, given that the earliest origins of haggis date back to ancient Greek times.  When Sue Lawrence and Jo went to the Royal Highland Show Cookery Theatre in summer 2006 to demonstrate this new recipe, it was a big hit!

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.

© 2006 Sue Lawrence from 'A Cook's Tour of Scotland, from Barra to Brora in 120 Recipes' published by Headline.
Many thanks to Sue and Headline for the use of this recipe