Haggis in pitta with Tzatziki

Mixing a traditional Scottish dish with a traditional Greek one makes a superb combination; and of course by choosing to use the finest haggis available, MACSWEEN's, you'll be sure to enjoy every mouthful.  If you haven't cooked haggis before, you've been missing out, so try it out with this very simple recipe.

Serves 4

Ingredients 

1 Keevil & Keevil medium MACSWEEN haggis
4 pitta breads, toasted until warm and puffy
Salt and freshly ground black pepper
1 medium cucumber, wiped and ends removed
200ml / 7fl oz Greek yogurt
1 tablespoon extra virgin olive oil
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 and relish in this quick and easy dish

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