Lamb Kofte, Pitta & Greek Salad

Another perfect meal for a warm summer evening. Juicy lamb kofte with a sticky honey and pistachio glaze, fresh greek salad, minty cous cous with a chilli kick and warm crips pitta.

What you need (serves 2)

For the kofte:

250g lean lamb mince
1 tsp garam masala
Olive oil
20g shelled pistachios
1 tbsp runny honey

For the cous cous:

1/4 bunch fresh mint
1/2 fresh red chill
75g giant couscous
1 tsp bouillon
Lemon juice to taste

For the salad:

Red pepper
Plum tomatoes
30g feta
2 tbsp 0% greek yoghurt
Juice OF 1/2 lemon

To serve:

2 warm pitta breads

What to do

  1. In a large bowl, mix the mince with salt, pepper and the garam masala.
  2. Divide into 6, then with wet hands shape into little fat fingers.
  3. Put into the frying pan with 1 tablespoon of oil, turning until dark golden all over.
  4. 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.
  5. Cook the cous cous for 6/8 minutes in 450ml of water mixed with the bouillon. Once cooked mix in mint and chilli mix and put into a bowl.
  6. Prepare the salad and arrange on a nice board or platter.
  7. Mix the yoghurt in a bowl with the juice of 1/2 lemon, season to taste , then drizzle over the salad and sprinkle with feta.
  8. Bash the pistachios in a pestle and mortar.
  9. Drain away the fat from the lamb, then toss with the bashed nuts, thyme and honey and turn the heat off.
  10. Toast the pittas, then cut in half and add to the board with the kofte.