Ingredients

Kofta mix:

• 500g lean lamb mince
• 1 large red onion grated or finely chopped
• 1 heaped teaspoon ground coriander
• 2 tablespoons sweet marjoram, chopped
• 1 egg
• salt and pepper
• 8 whole meal flat breads
• 1 tub of hummus (store bought)
• 1 recipe of Tzatziki (as below)
• 1 recipe of Quinoa Tabouli (as below)
• 1 recipe of Harissa (as below)

Tzatziki:

• 250g unsweetened Greek yoghurt
• 1 cup of chopped cucumber
• 1 clove of chopped garlic
• 2 tablespoons of chopped coriander or mint
• salt and pepper to taste

Combine all the ingredients together and season to taste. Refrigerate until required.

Quinoa Salad:

• 2 cups black Quinoa
• 3 garlic cloves, chopped
• 1 cup curly parsley, Washed and roughly chopped
• 1 cup flat-leaf parsley, Washed and roughly chopped
• 1 cup of basil leaves, washed and roughly chopped
• 2 ripe vine tomatoes, chopped
• juice of 1 large lemon
• 50ml extra virgin olive oil
• salt
• freshly ground black pepper

Wash and boil the Quinoa until soft, drain and refresh under cold water, then allow to drain well.

Mix the garlic, parsley, basil in bowl, and then add the chopped tomatoes.

Add the drained Quinoa and lemon juice, and combine. Season with salt, pepper and extra virgin olive oil.

Harissa:

• ½ teaspoon cumin seeds
• 1 teaspoon sea salt
• 1 large garlic clove, peeled
• 5 long red chillies, stems removed and roughly chopped
• 2 tablespoons white wine vinegar
• 1 tablespoon extra virgin olive oil

Place the cumin seeds and sea salt in a mortar and pound to combine. Add the garlic and pound to a paste. Add the chopped chilies and continue pounding.

Pour in the white wine vinegar, followed by the olive oil, and pound until combined.

This sauce is best used straight away and can be made as and when it’s needed. It will keep for up to 1 week if stored in an airtight container. When re-using, allow the sauce to come back to room temperature.