Banging Greek-Style Lean Double Beef Kofta & Bulgur Bowl With Tzatziki

Boil a kettle

Add your mince to a large bowl with your panko breadcrumbs

Add half your Mediterranean seasoning and half your roasted garlic paste (you'll use the rest later!) with a very generous pinch of salt and pepper, then give everything a good mix up until thoroughly combined (clean hands is the best way!)

Divide and shape into koftas (6 per person!) – these are your koftas

Heat a large, wide-based pan (preferably non-stick) with a matching lid over a high heat with a drizzle of vegetable oil

Once hot, add the koftas and cook for 2 min on each side or until browned

Reduce the heat to medium-high, cover with a lid and cook for a further 6-7 min, turning occasionally, then remove the lid and cook for 2-3 min or until cooked through (no pink meat!) – these are your Greek-style koftas

(Doubled your protein? Use 2 pans!)

Whilst the koftas are cooking, add your bulgur wheat to a pot with plenty of boiled water

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Meanwhile, chop your cucumber[s] into rough, bite-sized pieces

Chop your tomato[es] into thin wedges

Wash your lettuce then pat it dry with kitchen paper and roughly shred

Combine your natural yoghurt with half the chopped cucumber, your mint sauce and a pinch of salt and pepper – this is your chunky tzatziki

Add your chicken stock mix to the cooked bulgur with the remaining roasted garlic paste and Mediterranean seasoning

Add a pinch of salt and pepper and give everything a good mix up – this is your garlicky bulgur