Makes - enough for 4 - 6 people
Prep time - 25 minutes
Cooking time - approx. 15 minutes
1.Start by adding 2 eggs to 1kg of lamb mince, then combine using your hands
2. Next finely dice 1 red onion and pop half into the mince (set the other half aside for the salad)
3. Then add 1 tablespoon of corn flour, a small handful of chopped parsley, the zest of 2 lemons and a small handful of currants to the mince
4. Using your hands mix all the ingredients together
5. To make the koftas, take one tablespoon of lamb mince at a time and squeeze them into sausage-style shapes
6. Next drizzle a generous amount of olive oil in a pan over high heat, then place the koftas in one by one (be careful not to overcrowd the pan!)
7. Cook the koftas for approx. 1 minute before giving them a quarter-turn (continue this process until the koftas are cooked all the way around)
8. Once cooked, sprinkle the koftas with some flaky salt, then transfer to a plate and set aside to cool
9. For the salad, start by adding the remaining half of the chopped red onion to a large bowl, followed by 1 punnet of chopped grape tomatoes and 2 sliced Lebanese
cucumbers
10. Then add 200g of marinated feta, 100g of pitted manzanilla olives and 1 can of drain chickpeas
11. Next roughly chop 1/2 bunch of washed mint and a handful of washed parsley and add them to the salad
12. Give the salad a good mix with your hands before transferring it onto a large serving dish
13. Pop the cooled koftas into the salad then finish off with a sprinkle of chopped parsley and the juice of 1 lemon
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