For the koftas...

INGREDIENTS

• 500g lamb mince
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 2 spring onions, finely sliced
• Small bunch/few sprigs of finely chopped coriander
• 1 clove garlic, crushed or grated
• Salt and pepper to taste

INSTRUCTIONS

1. Put the lamb and all the rest of the ingredients into a large bowl and give a good mix with your hands.
2. Divide the mixture into four.
3. Divide each quarter of the mixture into three rugby ball shapes in your hands, to make three koftas per person.
4. Griddle the koftas for a couple of minutes on each side, turning two or three times to avoid burning.
5. Serve up with feta and broccoli salad, as shown below.

For the feta and broccoli salad...

INGREDIENTS

• 1 or 2 heads of broccoli
• 1/2 red onion, sliced
• 1 pack of feta cheese
• 1/2 cucumber, peeled, halved, seeds removed and sliced
• Juice of half a lemon and 2 tbsps olive oil (to dress)
• Pitted black olives, optional
• Ripped fresh mint and/or coriander leaves to taste

INSTRUCTIONS

1. Cut the broccoli into bite-size florets and cook in boiling salted water until just tender in boiling salted water. Leave uncovered to cool slightly.
2. Peel the cucumber, slice longways and scoop out the seeds with a teaspoon. Slice into half-moons.
3. Slice the red onion finely.
4. Place all prepped ingredients into a salad bowl.
5. Dress with olive oil and lemon juice.
6. Crumble the whole (or just half) pack of Feta over the salad.
7. Sprinkle the fresh mint/coriander leaves over.
8. Serve with the koftas above, a grilled steak/ chicken breast or as an accompanying side dish.