Turkish-style lamb with fusilli and feta

Preparation

Opting for wholewheat pasta over white supports digestion and helps keep you fuller for longer thanks to its higher fibre content. Top with spiced lamb, a garlicky yogurt, smoked paprika butter and crumbled feta in this tasty Turkish-style dinner.

1. Cook the pasta according to pack instructions, drain and set aside.
2. Meanwhile, in a non-stick frying pan, melt the butter with half the paprika. Scrape the butter out using a spatula into a bowl and set aside. Add the lamb mince to the pan along with the cumin, oregano, chilli flakes (if using) remaining paprika and seasoning and cook over a medium-high heat for 8-10 minutes until crispy and cooked through. Remove using a slotted spoon and set aside.
3. Halve the tomatoes and add these to the pan. Cook over a medium heat for 3-4 minutes until softened. Combine with the lamb mince.
4. Crush the garlic cloves, zest and juice the half lemon and finely chop the parsley. Stir the garlic, lemon juice and zest through the yogurt in a bowl. Season then stir half through the pasta.
5. Crumble the feta and then serve the pasta in bowls topped with the crispy lamb mince, remaining yogurt, feta and paprika butter, and scatter with the chopped parsley to finish.