Jamie Olivers 5 Ingredient Lamb Kofta Flatbreads Food

LAMB KOFTA FLATBREADS

Steps:

• Put a griddle pan on a high heat.
• Scrunch the minced lamb and harissa in your clean hands until well mixed.
• Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
• Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
• Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.
• Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.

JAMIE OLIVER'S 5 INGREDIENT LAMB KOFTA FLATBREADS

Steps:

• Put a griddle pan on a high heat. Scrunch the minced lamb and harissa in your clean hands until well mixed. Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook. Griddle for 4 to 5 minutes on each side, or until sizzling and golden. Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it. Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in. CALORIES 451 FAT 20g SAT FAT 8.9g PROTEIN 32.4g CARBS 32.7g SUGAR 6.4g SALT 1.3g FIBRE 9g 5 Ingredients - Quick & Easy Food by Jamie Oliver is published by Penguin Random House. Recipe © Jamie Oliver Enterprises Limited, by David Loftus (2017 5 Ingredients - Quick & Easy Food).

LAMB KOFTA KEBABS FROM JAMIE OLIVER

Steps:

• Put the pistachios into a blender and chop until they're all about half size.
• Add the lamb and thyme, along with most of the cumin, chili and sumac (or lemon zest) (reserve a little for sprinkling on the made-up kebab). Add salt and pepper to season.
• Pulse until it's mixed and looks like a chunky mince. If you don't pulse, you'll end up with a puree).
• Shape onto four metal skewers, so you have four sausage shapes. Dimple the kebabs with your fingers to improve the cooked texture.
• Place in the fridge for a couple of hours to "set" the meat a little.
• Put kebabs onto a very hot barbecue and cook until nicely golden.
• Meanwhile, in a bowl, mix the sliced onion with a good pinch of salt and pepper, and a squeeze of lemon juice, which will take the edge off the onion.
• Just before the kebabs are ready, add the salad leaves, mint and parsley to the bowl and mix together. Add another pinch of salt and pepper, drizzle with olive oil and another squeeze of lemon.
• Warm your tortillas on the griddle (or in the microwave for a few seconds).
• Place a spoonful of the salad mix in the middle, top with a kebab and a dollop of creme fraiche, and sprinkle with a little of the left over spices. Drizzle with a little olive oil, wrap up and eat, delish!