BBQ KOFTE WITH WHIPPED FETA AND TAHINI SLAW

Prep: 15 mins

Cook: 15 mins

Serves: 6 (as a main meal)

800g extra lean beef mince

1 small brown onion, finely grated

Pinch dried chilli flakes

2 tsp ground cumin

1 tsp ground turmeric

Freshly ground black pepper

6 warm flatbreads or gluten-free flatbreads (see recipe page XX)

Handful of mint leaves

Pinch of ground sumac, to serve

3 tbsp pine nuts, toasted, to serve

Whipped feta

150g reduced-fat feta, crumbled

21/2 tbsp Greek natural yoghurt

Tahini slaw

2 carrots, cut into thin sticks

¼ white or red cabbage, finely shredded

3 green shallots, shredded

2 tbsp tahini

2 tbsp olive oil

Squeeze of fresh lemon juice

1 Put the beef mince, onion, chilli flakes, cumin and turmeric in a large bowl. Season with pepper. Use clean hands to mix until well combined. Divide the mixture into 12 balls and mould onto metal skewers. Place in the fridge until ready to use.

2 Meanwhile, to make the whipped feta, put the feta and yoghurt in a small food processor or blender and process until smooth and creamy.

3 To make the tahini slaw; put the carrot, cabbage and shallots in a large bowl. Toss to combine. Whisk the tahini, oil, lemon juice and a splash of water in a small bowl. Whisk to combine. Add to the vegetable mix and toss to combine.

4 Preheat a barbecue grill or chargrill on high. Add the kofte and cook, turning regularly, for 8-10 minutes or until golden brown and cooked through.

5 Spoon the whipped feta over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the mint leaves, sumac and pine nuts.