BBQ kofte with whipped feta and tahini slaw

A lighter slaw with a tahini dressing makes a great combo with a smooth and creamy whipped feta sauce and spiced kofte. Get everything ready in advance and transfer the kofte to the BBQ when you’re ready to eat.

40 MINUTES | SERVES 6 | EASY

beef or lamb mince 800g

onion 1 small, finely grated or finely chopped

dried chilli flakes a pinch

ground turmeric 1 tsp

ground cumin 2 tsp

flatbreads 6 (see recipe on p32 or use shop-bought and warm on the BBQ)

mint a handful of leaves

sumac a pinch, to serve

pine nuts 3 tbsp, toasted, to serve

WHIPPED FETA

feta 150g, crumbled

full-fat greek yogurt 50g

TAHINI SLAW

carrots 2, julienned white or red cabbage ¼, finely shredded

spring onion 3, julienned

tahini 2 tbsp

olive oil 2 tbsp

lemon a squeeze of juice

1 Combine the mince, onion, spices and some seasoning in a bowl and pound with clean hands until really well combined. Divide into 12 balls and mould onto metal skewers. Chill until ready to cook.

2 Put the feta and yogurt in a small blender and whizz until smooth and creamy. Toss the slaw veg in a large bowl, then whisk the tahini, oil, lemon, a splash of water and a pinch of salt until the consistency of single cream, and fold through the veg. Taste and add more lemon or salt, if you like.

3 Heat the BBQ and let the larger flames die down, or heat the grill to high. Grill the kofte for 8-10 minutes, turning regularly, until golden brown and cooked through.

4 Spoon the whipped feta over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the mint leaves, sumac and pine nuts to serve.

PER SERVING 752 kcals | fat 40.8G saturates 15.2G | carbs 52.8G | sugars 5.5G fibre 5.3G | protein 40.7G | salt 1.6G

Use rosemary sprigs instead of metal skewers to take your kofte up a notch