To cook the mince: Heat 1 tablespoon of rapeseed oil into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned. Then add half the garlic, half the ginger, chilli, pasatta and honey. Season with the cumin, sumac and salt and black pepper. Cook for another 5-6 minutes.
To make the dressing: Combine the remaining garlic and ginger in a bowl along with the soy sauce, lime juice, sesame oil, cumin and sumac.
To make the salad: Mix all the salad ingredients in a large bowl and stir through the dressing.
To serve: Toast the pitta bread. Cut across the middle. Make a pocket and then add a little lettuce and salad to each half of the pitta, top with the mince mixture. Drizzle over some yogurt and sprinkle with a little sumac.