Turkey Koftas

Soak the skewers in cold water until step 2 (this prevents burning whilst cooking)

Peel and very finely chop (or grate) the garlic

Add the garlic to a large mixing bowl with the turkey mince, breadcrumbs and ground cumin - season generously with salt and plenty of pepper

Mix the mince well with clean hands

Divide the mixture into 4 (8) equal portions and shape into hotdogs (using wet hands helps shape the mixture)

Carefully pierce the skewer through each hotdog, then squeeze the meat tightly around the skewers, so it covers 2/3rd of the skewer

These are your koftas for step 4

Heat a very large wide based pan (preferably non-stick) on a medium heat

Add the walnuts and toast for 5-6 min or until starting to turn a darker colour, then remove from the heat (set them aside until step 6) whilst reserving the pan for the next step

Boil a kettle for step 5

Place the pan over a medium heat with 1 tbsp (2 tbsp) of vegetable oil, and when hot, add the koftas

Cook on all sides (total time approx. 13-16 min), or until browned and cooked through

Meanwhile, add the couscous and sultanas to a large bowl with 200ml (400ml) of boiled water and cover

Set aside for 10 min then fluff with a fork

Once fluffed, add the juice of 1/2 (1) lemon with the spring onion, 3 tbsp (6 tbsp) of olive oil and salt and pepper to your taste

Set aside for step 8

Peel the carrots, discarding the root ends, and grate them into the couscous bowl

Chop the coriander finely (including the stalks), and add it to the bowl

Chop the toasted walnuts roughly, and add them to the bowl

Mix well with a fork and season with salt and pepper to your taste

Combine the tahini with 50ml (100ml) of boiled water and mix until smooth

Add the remaining lemon juice, 3 tbsp (6 tbsp) of olive oil and season with salt and pepper to your taste - this is your tahini dressing