Lamb Kofte With Herby Tabbouleh, Tzatziki And Pitta

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

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, peel and finely chop (or grate) your garlic

Add the chopped garlic, ground cumin and panko breadcrumbs to a bowl with your lamb mince

Add a generous pinch of both salt and pepper and give everything a good mix up (clean hands is the best way!)

Divide the lamb mince and shape into 3 koftes per person

Add the koftes to a baking tray

Put the tray in the oven and cook for 15 min or until cooked through and golden (no pink meat!)

Meanwhile, grate half your cucumber, deseed (scrape the seeds out with a teaspoon) and dice the remaining cucumber

Dice your tomato[es]

Trim and finely slice your spring onion[s]

Strip your mint leaves from their stems and chop them finely

Chop your parsley finely, including the stalks

Cut your lemon[s] in half

Combine your natural yoghurt, half of the chopped mint (you'll use the rest later!) and grated cucumber in a small bowl with a pinch of salt and pepper – this is your tzatziki

Add the diced cucumber, diced tomato, sliced spring onion, chopped parsley and the remaining chopped mint to the pot with the drained bulgur wheat

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil and squeeze in the juice of half your lemon[s], season with a generous pinch of salt and give everything a good mix up – this is your tabbouleh

Add your wholemeal pitta[s] to a baking tray (or two!)

Put the tray[s] in the oven for 2-3 min or until warmed through

Cut the remaining lemon into 1 wedge per person