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.