Lamb koftas with herb salad and sumac onions

1. 1

   To make the glaze, mix all the ingredients together in a bowl and set aside.

2. 2

   To make the lamb koftas, mix all of the ingredients in a large bowl for 5 minutes. Soften the mix with some water (about 25-50ml/1-2fl oz) and mould tightly onto skewers with wet hands. Chill in the fridge for at least 1 hour.

3. 3

   Heat a large griddle pan until hot and chargrill the koftas on all sides until cooked through. Brush with the pomegranate glaze as you go.

4. 4

   To make the sumac onions, season the onions with salt and pepper and sit for 30 minutes at room temperature. Mix with the salt and sumac and set aside.

5. 5

   To make the herb salad, mix the olive oil, lemon juice, honey and walnuts to form a dressing.

6. 6

   Then toss the dressing with the herbs, pomegranate seeds, flatbread and ricotta.

7. 7

   To serve, mix the pickled chillies with the dill and olive oil. Serve with the koftas, Greek yoghurt, onions and salad.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.