How to make lamb koftas with tenderstem broccoli and tahini sauce

Middle Eastern classic meets healthy green veg for weekend lunch date

Lamb koftas with tenderstem broccoli and tahini sauce

Makes 8-10 koftas

500g minced lamb
200g feta
Zest and juice of 1 lemon
10 soft dried apricots, chopped
3 tsp cumin
2 tsp coriander
1 egg
½ cucumber
3 tbsp plain yoghurt
2 tbsp tahini
8 sprigs of tenderstem 
1 tsp sumac
1 garlic clove, finely chopped
Handful of fresh coriander, chopped
Salt and pepper

To serve

4-6 flatbreads

In a large mixing bowl add the lamb, crumbled feta, lemon zest, chopped apricots, cumin, coriander, egg, salt and pepper and work thoroughly into the meat to create a well-combined mixture. Shape and pop in the fridge until you want to cook them.

Lay the cucumber flat on a chopping board and peel lengthways along the with a speed peeler to create long thin ribbons. Set aside. Combine the tahini, yoghurt, lemon juice, sumac, garlic, salt and pepper in a bowl and mix.

You can cook your koftas on a BBQ, under a grill or in a frying pan, none of which require oil for cooking. Cook the koftas until cooked though but keep an eye on them, turning them frequently as they colour quickly. Heat a griddle (or a BBQ if you’re using one) until smoking and place the flatbreads on long enough create char marks.

Assemble your koftas onto flatbreads with the cucumber ribbons, broccoli, tahini sauce and chopped coriander.

For more recipes, visit tenderstem.co.uk