Roasted Aubergine & Lamb Kofta Salad with Mint Yoghurt

Ingredients

• 400 g minced lamb
• 2 aubergine
• 200 g Greek yoghurt
• 20 g fresh mint
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 3 tbsp olive oil
• 80 g mixed salad leaves
• 1 lemon

Method

1. 1

   Preheat the oven to 210°C. Cube the aubergine, toss with 2 tbsp olive oil, salt and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and soft.

2. 2

   Mix the minced lamb with cumin, cinnamon, half the mint (chopped), salt and pepper. Shape into small oval koftas. Place on a separate baking tray and roast for 15–18 minutes until cooked through.

3. 3

   Stir the remaining mint leaves into the Greek yoghurt with lemon juice and a pinch of salt.

4. 4

   Arrange salad leaves on a platter, top with roasted aubergine and kofta.

5. 5

   Spoon over the mint yoghurt and serve with lemon wedges.