Annabel's Minty Lamb Koftas

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely chop the red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 5-8 min or until softened

Meanwhile, peel and finely chop (or grate) the garlic

Pick the mint leaves from their stems and chop them finely

Once softened, add the chopped garlic and ground cumin to the onion and cook for 1 min or until fragrant

Once fragrant, transfer the softened onion to a large mixing bowl

Add the lamb mince, panko breadcrumbs, honey and half the chopped mint (save the rest for later!) to the bowl

Give everything a good old mix up until fully combined, then separate into 8 [16] patties

Add the patties to a lightly oiled baking tray and put the tray in the oven for 12-15 min or until cooked through – these are your lamb koftas

Meanwhile, combine the Greek-style fat-free yoghurt with the juice of 1/2 [1] lemon and the remaining chopped mint

Season with a pinch of salt – this is your minty yoghurt dressing 

Dice the cucumber finely

Dice the tomatoes finely

Add the diced cucumber and tomato to a bowl with a drizzle of olive oil and a pinch of salt and pepper – this is your tomato and cucumber salad

Add the wholemeal pittas to a separate baking tray

Put the tray in the oven for 3 min or until warmed through

Meanwhile, cut the remaining lemon into wedges

Cut the warmed pittas in half