LAMB KOFTA WITH HOUMOUS

serves 4: Prep 15 mins, cook 15 mins

500g (1lb 2oz) lamb mince 1 tsp oregano finely grated zest and juice of 1 lemon 1 tbsp ground cumin 1 tbsp smoked paprika 4 garlic cloves, crushed 2 large tomatoes, seeded and finely diced ½ bunch parsley, finely chopped 2 spring onions, finely chopped 4 flat breads 2 tbsp olive oil 200g (7oz) tub houmous 60g (2½oz) baby spinach

1. Mix together the lamb, oregano, lemon zest, spices, three cloves of garlic and some seasoning. Shape into eight oval meatballs. 2. Preheat a griddle pan on high. In another bowl combine tomato, parsley, onion, remaining garlic clove, lemon juice and seasoning. 3. Chargrill the flatbreads for 1 min until light grill marks appear. Keep warm. 4. Drizzle the koftas with a little olive oil and griddle, covered for 10 mins, turning occasionally until cooked through. 5. Spread the flat breads with houmous, top with the tomato salad, spinach leaves and koftas. Serve with wedges of lime on the side. Per serving 656 cals, 4.5g sugar, 39g fat (9g sat fat)