Lamb kofte with pea tabbouleh and garlic yoghurt SERVES 4

Lamb, pea and mint are a perfect combination for spring. We’ve given this dish a Lebanese (and gluten-free) twist.

Olive oil, for drizzling

250 gm Greek-style yoghurt

1 small garlic clove, crushed Coriander cress, sumac (optional) and lemon wedges, to serve LAMB KOFTE 500 gm coarsely minced lamb

1 small Spanish onion, finely grated

2 garlic cloves, crushed

2 tsp baharat (see note)

¼ tsp ground chilli

¼ tsp ground allspice PEA TABBOULEH 500 gm frozen peas

2 Lebanese cucumbers, seeded and coarsely chopped

1 cup (loosely packed) mint, finely chopped

1 cup (loosely packed) flat-leaf parsley, finely chopped

3 spring onions, thinly sliced

60 ml (¼ cup) extra-virgin olive oil

1½ tbsp lemon juice

1 small garlic clove, crushed Finely grated rind of 1 lemon Pinch of ground chilli

1 For kofte, heat a barbecue or char-grill pan to medium-high heat. Combine lamb, onion, garlic and spices in a bowl and season generously to taste. Knead until mixture comes together and is slightly sticky (1-2 minutes). Divide into 12 balls and thread onto metal skewers.

2 For pea tabbouleh, cover peas with boiling water in a bowl, then strain and pulse in a food processor until coarsely crushed. Combine in a bowl with cucumber, herbs and spring onion. Whisk olive oil, lemon juice, garlic, lemon rind and chilli in a bowl to combine and season to taste. Add to salad just before serving, tossing lightly to combine.

3 Drizzle kofte with oil and grill, turning occasionally, until browned and just cooked through (5-6minutes). Rest for 5 minutes.

4 Combine yoghurt and garlic in a small bowl, season to taste and drizzle with olive oil. Scatter kofte scattered with coriander cress and sumac, and serve with pea tabbouleh, yoghurt and lemon wedges.

Note Baharat, a Middle Eastern spice mix, is available from Herbie’s Spices (herbies.com.au) or Middle Eastern delicatessens.