- 500g pack turkey thigh mince
- 1 garlic clove, crushed
- 2 tsp ground cumin
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 140g courgettes, coarsely grated
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- ½ pack flat-leaf parsley
- ½ pack mint, leaves only, finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 85g half-fat crème fraîche
- 50g Greek yogurt
- 1 small cucumber, halved, deseeded and thickly sliced
- 4 carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 140g cherry tomatoes, halved
- 2 flour tortillas, each cut into 8 wedges
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Soak 8 wooden skewers in cold water for 10 mins. In a bowl, combine the mince, garlic, cumin, lemon zest, courgettes, half the mint and parsley, and some seasoning. Using wet hands, divide the mixture into 8 and form into sausage shapes around the skewers. Chill for 20 mins.
Meanwhile, in a small bowl, mix together the crème fraîche, yogurt, remaining mint, a squeeze of lemon juice, and some seasoning, then set aside. Toss the cucumber, carrots, tomatoes, remaining parsley and remaining lemon juice together in a bowl.
Heat the grill and line the rack with foil. Toast the tortilla pieces for 3 mins on each side or until crisp. Brush the koftas with the oil and grill for 14-16 mins, turning until browned. Serve the koftas with the salad, minty dip and tortilla crisps.