Lamb Kofte, Pitta & Greek Salad

Ingredients:

• Kofte
• 400 grams lean lamb mince
• 1 teaspoon garam masala
• olive oil
• 25 grams shelled pistachios
• 4 sprigs fresh thyme
• 1 tablespoon runny honey
• Couscous
• 0.5 bunch fresh mint
• 1 fresh red chilli
• 150 grams couscous
• Salad
• 0.5 iceberg lettuce
• 0.5 red onion
• 0.5 cucumber
• 5 ripe cherry tomatoes
• 4 black olives (stone in)
• 4 heaped tablespoons fat-free natural yoghurt
• 2 lemons
• 40 grams feta cheese
• To serve
• 4 pitta breads

Directions:

1. Ingredients out • Kettle boiled • Large frying pan, high heat • Food processor (bowl blade)

2. START COOKING In a large bowl, mix the mince with salt, pepper and the garam masala • Divide into 8, then with wet hands shape into little fat fingers • Put into the frying pan with 1 tablespoon of oil, turning until dark golden all over •Tear off most of the top leafy half of the mint and blitz in the processor with a pinch of salt and pepper and the chilli until fine • Remove the blade, stir in ½ a mug of couscous and 1 mug of boiling water, put the lid on and leave to sit in the processor

3. Cut the lettuce into wedges and arrange on a nice board or platter • Peel and coarsely grate the onion and cucumber into a bowl, season well with salt, then squeeze out any excess salty liquid and sprinkle over the lettuce • Chop and add the tomatoes, then squash, destone and dot over the olives • Mix the yoghurt in a bowl with the juice of 1 lemon, season to taste, then drizzle it over the lettuce and crumble over the feta

4. Bash the pistachios in a pestle and mortar • Drain away the fat from the lamb, then toss with the bashed nuts, thyme leaves and honey, and turn the heat off • Pop the pittas in the microwave (800W) for 45 seconds to warm through, then cut in half and add to the board with the kofte • Fluff up the couscous, scatter the remaining mint leaves over everything and serve with lemon wedges

(Serves 4)