Lamb Kofta Bowls with Herbed Bulgur and Tahini Drizzle

Ingredients

• 500 g lamb mince
• 300 g bulgur wheat
• 60 ml tahini
• 30 g flat-leaf parsley
• 2 tsp ground cumin
• 1 tsp ground coriander
• 3 garlic cloves
• 1 lemon
• 100 ml natural yoghurt
• 200 g cherry tomatoes

Method

1. 1

   Cook the bulgur wheat in boiling salted water for 12 minutes until tender, then drain and fluff with a fork. Stir in chopped parsley and a squeeze of lemon juice.

2. 2

   Mix the lamb mince with crushed garlic, cumin, ground coriander, salt and pepper. Shape into 12 small kofta patties.

3. 3

   Heat a griddle or frying pan over a high heat and cook the kofta for 3–4 minutes each side until cooked through and nicely charred.

4. 4

   Whisk together the tahini, lemon juice, a crushed garlic clove and 3 tbsp water to make a smooth drizzle sauce. Season to taste.

5. 5

   Halve the cherry tomatoes and toss with a little salt and olive oil.

6. 6

   Divide the herbed bulgur between four bowls, top with kofta, cherry tomatoes and a generous drizzle of tahini sauce. Serve with yoghurt on the side.