Spiced Lamb Kofta with Smashed Cucumber, Almonds and Yoghurt

I love this combination of warm spicy kofta with cool yoghurt and crunchy cucumbers.

KOFTA

½ cup fresh breadcrumbs 3 tablespoons milk 600 grams lamb mince (I used Greenlea Butcher Shop) 2 tablespoons currants, finely chopped 2 tablespoons Moroccan spice mix small handful parsley, finely chopped sea salt and ground pepper oil for cooking

SMASHED CUCUMBER

1 small telegraph cucumber, halved lengthways, seeds scooped out

1 teaspoon sea salt 2 tablespoons olive oil 2 cloves garlic, crushed finely grated zest 1 lemon sea salt and ground pepper

2 spring onions, thinly sliced

TO SERVE

1 cup thick plain yoghurt 4 flatbreads, 2 warmed, 2 set aside for lunch fresh mint leaves

¼ cup flaked almonds, toasted 2 tablespoons dukkah

KOFTA: Combine the breadcrumbs and milk in a large bowl. Add all the remaining ingredients, except the oil, and mix to combine well. Form into 9 sausages.

Heat a little oil in a sauté pan and cook over a medium-low heat until golden and fully cooked. Set aside 3 kofta for lunch.

SMASHED CUCUMBER: Cut the cucumber into small irregular chunks and place in a bowl with the salt. Massage the salt into the cucumber with your fingers for 30 seconds. Leave for 5 minutes then drain off all the liquid.

Stir the oil, garlic and zest together in a bowl and season with salt and pepper. Add the cucumber and spring onions and combine.

TO SERVE: Swirl the yoghurt on the warm flatbreads and spoon over the smashed cucumber. Top each plate with 3 kofta then scatter over the mint, almonds and dukkah. SERVES 2