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ingredients - middle eastern koftas - serves 4

• 2 tablespoons olive oil
• 2 large brown onions, finely chopped
• 3 garlic cloves, finely crushed
• 1/2  tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 tablespoons ground coriander
• 500g  lean mince - half lamb and half beef
• Generous pinch of salt
• 1 lemon, rind finely grated
• ½ cup panko breadcrumbs
• Olive oil to shallow fry
• 4  pita breads – thicker style wood fired ones if available
• Kofta topping 
• Extra virgin olive oil
• 1 small red onion, thinly sliced almost shaved
• 2 small Lebanese cucumbers, thinly sliced (almost shaved) into rounds
• 1 large carrot julienned
• Pinch salt
• Mint, a few sprigs picked and torn
• Coriander, few sprigs pricked and torn
• Juice of 1 lemon
• Thick Greek yoghurt or Tzatziki Dip to serve

HOW TO CREATE IT 

1. Heat the oil in a large non-stick frying pan  over medium - high heat, add the onion and cook until softened and caramelised, add  garlic, coriander and cumin and cook a few more minutes until spices are fragrant. Take off the heat and cool down.
2. In a large bowl, break up the mince and add lemon rind, salt, breadcrumbs and the cooled onion mixture. Combine thoroughly and shape Kofta in a small oval (size of golf ball) and shallow fry.
3. Combine the salad ingredients and serve on the side, with the yoghurt

Tip: Kofta can be prepared the day before including cooking, then warmed in the oven on the day for easy entertaining.
 

ingredients - greek salad - perfect addition to any meats

• 3 to 4 ripe garden tomatoes, cut into slices and quarters
• 1 green capsicum, thinly sliced
• 1 medium red onion, peeled shaved
• 2 Lebanese cucumber, cut into chunks
• 1 handful fresh coriander, roughly torn
• 1 handful fresh mint leaves, roughly torn
• 1 large handful black olives, pitted
•  Sea salt
• 1 -2 tablespoon lemon juice
• 3 tablespoons extra virgin olive oil
• 100g g feta cheese

how to create it