Recipe OF THE WEEK

LAMB KOFTA COUSCOUS SALAD WITH TZATZIKI

Serves 4, Prep time: 40 minutes

1 onion

2 garlic cloves

2 tbsp fresh parsley

1 tbsp cumin seeds

500g lamb mince

500g Greek yogurt

1 cucumber, grated and squeezed to remove excess liquid

Juice of 1 lemon

1 bunch fresh mint, chopped (keep a few leaves for garnish)

400g couscous

Handful of watercress

1 pack pomegranate seeds

Olive oil

Salt and pepper

1 Chop the onion and garlic. Fry with a dash of olive oil over a medium heat. Add chopped parsley stalks and cumin seeds. Once the onions are soft, remove from the heat and allow to cool.

2 Put the lamb mince into a mixing bowl. Mix in the cooked onion mixture, a splash of olive oil and a pinch of salt and pepper.

3 Roll the lamb mixture into little balls and flatten them into kofta shapes, around 1 cm thick. Refrigerate them for 10-15 minutes to firm up.

4 Make the tzatziki. Add the yogurt, cucumber, chopped mint, lemon juice and a pinch of salt to a bowl and mix.

5 Take the koftas out of the fridge and heat a griddle pan. Drizzle a little oil on each kofta and griddle on a medium-high heat for 5-6 minutes, turning half way.

6 Meanwhile, cook the couscous and fluff it up with a fork. Mix the watercress through it.

7 Once the koftas are cooked, throw over a handful of chopped parsley leaves and allow to stick to the outside of the koftas.

8 Serve on couscous and scatter with pomegranate and mint leaves. Dollop tzatziki over it and enjoy.

Recipe from MOB Kitchen – Feed 4 or More For Under £10 by Ben Lebus, published by Pavilion Books.