LAMB KOFTAS WITH FATTOUSH

Serves 4 ● Prep 10 mins ● Cook 10 mins

● 500g lean lamb mince

● ½ a red onion, finely grated

● 2 garlic cloves, crushed

● 1 red chilli, deseeded and finely chopped

● 1tsp ground cumin

● 1tsp ground cinnamon

● A small handful of fresh mint, chopped

● 100g fat-free natural yoghurt

● Zest of ½ a lemon

● Salt and freshly ground black pepper For the fattoush

● 2 white pittas

● Calorie-controlled cooking spray

● 450g cherry tomatoes, halved

● ½ a large cucumber, sliced

● ½ a red onion, thinly sliced

● A handful of fresh flat-leaf parsley, chopped

● 1tsp olive oil

● 1tsp white wine vinegar

● 1tsp sumac

Preheat the oven to 180°C/fan 160°C/gas 4, and the grill to high. To make the koftas, combine all the ingredients except the yoghurt and lemon zest, and season. Shape the mixture into 8 equal portions. Run 8 wooden skewers under cold water (to stop them burning); then shape each portion of mince around a skewer. Grill for 8-10 minutes, turning once, until cooked through. Meanwhile, split the pittas in half, put on a baking tray and mist with cooking spray. Bake for 5 minutes or until golden. Cool.

Put the tomatoes, cucumber, onion and parsley in a bowl. In a jug, whisk together the oil, vinegar and sumac. Pour over the salad and mix. Break the pittas into pieces and mix into the salad.

In a small bowl, mix the yoghurt and lemon zest and season. Serve the koftas with the fattoush and lemon yoghurt.