Name: Lamb kofta wraps with parsley and onion salad
Yield: 4
Ingredients: 1 tbsp olive oil; 4 pita bread rounds; To serve: hummus; Lamb kofta; 500 gm minced lamb; 1 small onion, finely chopped; 1 garlic clove, crushed; ½ tsp each coarsely ground cumin and coriander; ¼ tsp cayenne pepper; Parsley and onion salad; 2 cups torn flat-leaf parsley; 1 cup each torn coriander and mint; ½ Spanish onion, thinly sliced; Juice of 1 lemon; 1 tbsp olive oil; Large pinch of sumac

Buy semi-lean lamb that’s coarsely minced from a butcher instead of the supermarket – the quality of your meatballs will be better for it.

Ingredients

1 tbsp olive oil

4 pita bread rounds

To serve: hummus

Lamb kofta

500 gm minced lamb

1 small onion, finely chopped

1 garlic clove, crushed

½ tsp each coarsely ground cumin and coriander

¼ tsp cayenne pepper

Parsley and onion salad

2 cups torn flat-leaf parsley

1 cup each torn coriander and mint

½ Spanish onion, thinly sliced

Juice of 1 lemon

1 tbsp olive oil

Large pinch of sumac

Method

Main

1.For lamb kofta, mix ingredients and ½ tsp sea salt flakes in a bowl to combine. Roll into 12 even-sized balls and set aside on a tray.

2.Heat oil in a large non-stick frying pan over medium heat and fry meatballs, turning occasionally, until golden-brown and just cooked through (6-8 minutes).

3.Meanwhile, heat a char-grill pan over high heat and cook pita bread 2 at a time, turning once, until just charred (1 minute each side). Wrap in a clean dry tea towel to keep warm and steam.

4.For salad, combine ingredients in a bowl.

5.To serve, spread warm pita bread with hummus, add lamb kofta, scatter with salad and roll to wrap.

Styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick