TURKISH KIBBEH SALAD

SERVES 4 PREP 25 MINS + COOLING COOK 20 MINS

◆ 1 ¼ cups fine burghul, soaked in water

◆ 500g lamb mince

◆ 1 onion, finely chopped

◆ 1 tbsp oil, plus extra for shallow frying

◆ 2 tsp allspice

◆ 2 tsp sumac

◆ 1 tsp ground cumin

◆ ¼ cup pine nuts, toasted

◆ ½ red cabbage, roughly chopped

◆ 1 large carrot, peeled into ribbons

◆ 1 bunch parsley, leaves picked

◆ 250g cherry tomatoes, halved

◆ 4 fresh figs, quartered

◆ 1 tbsp red wine vinegar TAHINI YOGHURT

◆ 1 cup Greek-style yogurt

◆ ¼ cup chopped mint

◆ juice ½ lemon

◆ 1 tbsp tahini

◆ 2 tsp honey

1 Drain burghul in a fine sieve, pressing to remove as much water as possible. Transfer to a food processor with half mince and half onion. Process until smooth. Season.

2 In a medium frying pan, heat oil on high. Cook remaining onion and mince 4-5 mins, breaking up any lumps, until browned. Add spices and cook a further 1 min. Stir in pine nuts.

Season to taste. Cool.

3 TAHINI YOGHURT Meanwhile, in a bowl, whisk all ingredients together.

4 Using damp hands, shape 2 tbsp burghul mixture into a ball. Make an indent in the centre and fill with 2 tsp of mince filling. Enclose filling and shape into an oval. Repeat to make 16 kibbeh.

5 In a deep frying pan, heat extra oil on medium until crumbs sizzle when added. Shallow-fry kibbeh in 3 batches, 3-4 mins each, turning until golden and cooked through. Drain on paper towel. Keep warm.

6 In a large bowl, toss red cabbage, carrot, parsley, tomatoes, figs and vinegar. Serve salad with kibbeh, drizzled with tahini yoghurt.