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LAMB KOFTA PITTA WITH GREEK SALAD






Serves 4


400g minced lamb

1 lemon

2 garlic cloves, crushed

1tsp dried oregano

salt and ground black pepper

1/2 small red onion

1 tbsp chopped fresh parsley

100g cherry tomatoes

1/4 cucumber

tbsp chopped fresh parsley

100g feta cheese

olive oil

4 large pitta bread


First make the kofta. Place the mince in a large bowl with the grated rind of the lemon, the crushed garlic, oregano, salt and pepper. Squish and squash together to combine all the ingredients, then taking a small handful of the mixture roll into pieces the size of golf balls. Place on a plate and chill for about 10 min, then grill, fry or barbecue the kofta for 8-10min or until browned and cooked through.

Meanwhile wash your hands throughly before thinly slicing the onion and placing it in a small bowl. Squeeze over the juice of the lemon and set aside. Halve the tomatoes and to the onions with the roughly chopped cucumber, parsley and crumble over the feta cheese. Drizzle of olive oil and season with black pepper.

Heat the pitta bread through until warm but not crisp. Cut in half and fill the pockets with the meat balls and some of the Greek salad. Eat straight away with a squeeze of lemon.



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