Pan-fried Lamb and Chickpea koftas, with Flatbreads, Shredded Red Cabbage, Rocket and Minted Yoghurt.

SERVES 4

Prep time 20 mins – total time 20 mins, plus 20 mins resting time.

FLATBREADS

INGREDIENTS

• 250g soda bread flour
• 1 tsp of salt
• 1 tsp of white pepper
• 2 tbsp of olive oil
• Two sprigs of rosemary picked and chopped
• 250g Greek fat-free natural yoghurt

METHOD

1. Mix the flour, salt, pepper and rosemary in a large mixing bowl, add 2 tbsp of olive oil, stir in the yoghurt and bring together as a dough.
2. Turn onto a floured surface and knead briefly until smooth.
3. Divide the mixture into four balls cover with a damp tea towel (this will make them lighter and softer texture)
4. Preheat a non-stick frying pan over a medium heat.
5. Roll out the first ball into roughly 15 cm diameter on a well-floured surface, with the remainder of the olive oil, brush one side and add to the pan oiled side down cook for approx. 2 minutes, until golden brown underneath.
6. Brush the topside with a little oil and flip and cook for another 2 minutes, and repeat with the rest of the balls.
7. Be careful as pan will get hotter so adjust heat if necessary.
8. While each flatbread is cooking start rolling out the next and repeat, once all the flatbreads are cooked keep warm in a clean tea towel.

LAMB KOFTA

INGREDIENTS

• 500g lean minced lamb
• 2X400g chickpeas washed and drained
• ½ bunch of coriander
• ½ bunch of fresh mint
• 1 tsp of salt
• 1 tsp of white pepper
• 1 tsp of cumin
• 1 tsp of mild curry powder
• 1 tsp of smoked paprika
• 1 tsp of cayenne pepper
• One egg
• ½ cup of fine breadcrumbs
• Two cloves of garlic
  Two large red onions (roughly chopped)

METHOD

1. In a food processor blend the Chickpeas along with the herbs, salt pepper and onions until smooth, adding the egg and Breadcrumbs until a stiff ball is formed.
2. Shape into roughly, ping pong size balls, place onto a plate this should give you 16 balls, allow to rest in the fridge 2-3 hours before cooking this will help keep them firm.
3. Then fry in a little sunflower oil and cook for 3-4 minutes each side until golden brown

YOGHURT DIP

INGREDIENTS

• 8 tbsp of fat-free natural yoghurt
• Two sprigs of mint chopped
• 1 tsp of salt
• 1 tsp of white pepper
• Juice of 1 lemon

GARNISH

• ¼ of a red cabbage finely shredded
• One handful of fresh rocket
• One red chilli sliced
• Eight cherry tomatoes quartered
• Freshly picked mint

Once flatbreads have cooled, arrange on a serving platter, arrange some rocket on each, add some fresh red cabbage, add cherry tomatoes, place lamb koftas in the middle of the bread. Spoon over the yoghurt dip sprinkle over the sliced chilli and garnish with fresh-picked mint and serve at once.

Paul Watters, author of “Simple Tasty Healthy by PW”.

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