Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the koftas
- 250g/9oz haggis, crumbled
- 150g/5½oz lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 3 garlic cloves, minced
- salt and freshly ground black pepper
For the fattoush salad
- 1 pitta bread, chopped into 2cm/¾in pieces
- 5 tbsp olive oil
- 2 tbsp chopped fresh flatleaf parsley
- 1 Little Gem lettuce, shredded
- 3 spring onions, chopped
- 1 lemon, juice only
- 1–2 tsp sumac
- 1 beef tomato, chopped
- 2 tbsp chopped fresh mint
- salt and freshly ground black pepper
For the chilli-roasted tomatoes
- 250g/9oz vine cherry tomatoes, left on the vine
- 2 tbsp olive oil
- 2 tbsp pomegranate molasses
- 2 tsp Aleppo pepper
- salt and freshly ground black pepper
For the whipped feta
- 200g/7oz feta
- 60g/2¼oz crème fraîche
- 60g/2¼oz Greek-style yoghurt
- 1 tsp Dijon mustard
Method
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To make the koftas, mix all of the ingredients together in a large bowl and season with salt and pepper. Stick the mixture onto two metal or presoaked wooden skewers. Heat a large flat griddle pan and lightly oil, cook for 8–10 minutes turning all the time to get a good colour all over.
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To make the fattoush salad, preheat the oven or air fryer to 220C/200C Fan/Gas 7. Coat the pitta bread pieces in 3 tablespoons oil, place on a baking tray in the oven or in the air fryer and cook for 8–10 minutes. Leave to cool. Mix all of the remaining ingredients together in a large bowl, add the pitta and season with salt and pepper.
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To make the chilli-roasted tomatoes, preheat the oven to 220C/200C Fan/Gas 7. Place the tomatoes on a baking tray, season with salt and pepper and drizzle with the oil. Cook for 10–15 minutes. Dress with the pomegranate molasses and Aleppo pepper.
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To make the whipped feta, blitz all of the ingredients together in a food processor or blender.
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Spread the whipped feta onto a serving plate and top with the chilli tomatoes, place the salad on the side and place the koftas on top.
