LAMB KOFTA WITH WHITE BEANS

SERVES 4 PREP + COOK 40 MINS + COOLING

✦ 400g can white beans, drained, rinsed ✦ 1 tbsp lemon juice ✦ 2 tbsp fresh oregano leaves ✦ 2 tbsp olive oil ✦ ½ cup fresh breadcrumbs ✦ 2 tbsp milk ✦ 600g lamb mince ✦ 1 tsp ground allspice ✦ ¹⁄ 3 cup fresh oregano leaves, extra, coarsely chopped ✦ 100g fetta, crumbled ✦ 1 baby cos lettuce, trimmed, leaves separated

BEETROOT TZATZIKI

✦ 200g beetroot, peeled, coarsely grated ✦ 1 cup Greek-style natural yoghurt ✦ 2 tbsp chopped fresh mint ✦ 1 garlic clove, crushed ✦ 1 tbsp finely grated lemon zest

1 BEETROOT TZATZIKI

Combine all of the ingredients in a medium bowl. Season to taste.

2 Combine white beans, juice, oregano and half the oil in a medium bowl. Season to taste.

3 Place breadcrumbs and milk in a medium bowl. Stand 3 mins until milk has been absorbed. Add lamb, allspice and extra oregano. Season. Using your hands, work mixture until well combined. Add fetta. Stir until combined. Roll heaped tablespoon measures of lamb mixture into kofta shapes (see tip).

4 Heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook kofta, turning occasionally, 10 mins until browned and cooked through.

5 Serve kofta on lettuce with bean mixture and tzatziki.