Cook’s tip: The kofta can be prepared a day or two in advance and refrigerated or frozen until you are ready to cook them.
Variations: Try ground pork with sage, or ground chicken or turkey with tarragon. Instead of filling pita breads, roll up the kofta and salad in wraps. Spread the yogourt over the wraps first. The cooked kofta could also be tossed with 2 x 398 ml cans of chickpeas, 200 grams (7 oz) halved cherry tomatoes and the herb salad, then topped with cucumber raita.
Each serving: 23.5 g protein, 10.5 g fat of which 3 g saturates, 51 g carbohydrate, 5 grams fibre, 405 Calories