Flatbreads with Lamb Koftas, Tenderstem®, Cucumber Ribbons & Tahini Sauce

Serves: 2

You will need

500g Minced lamb
200g Feta
1 Zest of lemon
10 Soft dried apricots, chopped
3 tsp Cumin
2 tsp Coriander
1 Egg
1/2 Cucumber
4-6 Flatbreads
3 tbsp Plain yogurt
2 tbsp Tahini
8 Tenderstem®
1 Juice of lemon
1 tsp Sumac
1 Garlic clove, finely chopped
Handful of Fresh coriander, chopped
Salt + pepper



Directions

1 In a large mixing bowl add the lamb, crumbled feta, lemon zest, chopped apricots, cumin, coriander, egg, salt and pepper and work really well into the meat to create a well-combined mixture.

2 Shape and pop in the fridge until you want to cook them.

3 Lay the cucumber flat onto a chopping board and peel lengthways along the cucumber with a speed peeler to create long thin ribbon. Set aside. 

4 Combine the tahini, yogurt, juice of a lemon, sumac, garlic, salt and pepper to a bowl and fully combine.

5 You can cook your koftas on a BBQ, under a grill or fry in a pan. Any of these options do not require oil for cooking. Cook the koftas till cooked though but keep an eye on them turning them frequently as they colour quickly.

6 Heat a griddle (or a BBQ if you’re using one) until smoking and place the flatbreads onto the griddle. Heat to create char marks for extra flavour and to have hot flatbreads.

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



Related recipes

Seared Tuna with Chimichurri Sauce and Beetroot Salad

Seared Tuna with Chimichurri Sauce and Beetroot Salad


Edd Kimber’s California Walnut and Pear Plant-Based Crumble

Edd Kimber’s California Walnut and Pear Plant-Based Crumble


Salmon and Herby Couscous with Orange dressing

Salmon and Herby Couscous with Orange dressing



Subscribe to our newsletter