Spiced Lamb Kofta Salad with Cucumber, Pomegranate and Mint Yoghurt

Ingredients

• 500 g lamb mince
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 cucumber
• 80 g pomegranate seeds
• 200 g Greek yoghurt
• 20 g fresh mint
• 2 little gem lettuces

Method

1. 1

   Mix lamb mince with cumin, coriander, a pinch of chilli flakes and plenty of seasoning. Shape into 12 small oval koftas.

2. 2

   Heat a large frying pan or griddle over a high heat. Cook koftas for 8–10 minutes, turning regularly, until cooked through and nicely browned.

3. 3

   Stir finely chopped mint into Greek yoghurt, season with salt and a squeeze of lemon juice.

4. 4

   Halve cucumber lengthways, deseed with a spoon and slice into half-moons.

5. 5

   Separate and arrange little gem lettuce leaves on a platter. Top with cucumber slices.

6. 6

   Arrange hot koftas over the salad, scatter pomegranate seeds, dollop mint yoghurt over and serve.