Ingredients

Lamb Kofta

• 800g minced lamb
• 1 small white onion, finely chopped
• 2 large garlic cloves, crushed
• 50g toasted pinenuts (optional)
• large handful flat-leaf parsley, finely chopped
• 1 medium-hot red chilli, deseeded and finely chopped
• 1½ teaspoons ground cinnamon
• 1½ teaspoons ground allspice
• 1½ teaspoons salt
• liberal ground black pepper
• pita bread to serve, toasted

Corn, Zucchini and Roasted Carrot Salad

• 700g carrots
• 4 x corn cobs
• 3 zucchini
• 1 cup coriander, roughly chopped
• ½ cup mint leaves, torn
• 50-100g feta
• olive oil, salt & pepper for cooking

Dressing for salad:

• 2-3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 tablespoon pomegranate molasses

Method

Lamb Kofta

1. Put all the kofta ingredients into a large bowl and use your hands to mix everything together. Shape into small ovals (60-80g each) and press mixture together firmly to ensure the kofta keep their shape.
2. When the salad and hummus are ready and you are just about ready to serve, heat a tablespoon or two of olive oil in a large fry pan (or a barbecue flat-plate) and sear the kofta on all sides until golden brown and cooked through – normally 6-8 minutes. If the pan isn’t big enough for the kofta to be in a single layer, do this in batches. Serve immediately with toasted pita bread.

Corn, Zucchini and Roasted Carrot Salad

1. Bring a large pot of water to the boil (large enough to fit the corn in).
2. Preheat the oven to 200°C and line an oven tray with baking paper. Cut the carrots into wedges and toss with olive oil and a liberal grind of salt and pepper (see photo). Lay out on baking tray in a single layer and roast for 20-30 minutes or until nearly tender.
3. Husk the corn and cook in the boiling water for 6 minutes. Remove to cool. When cool, cut the corn off the cobs with a sharp knife.
4. Heat a medium fry pan over high heat with a tablespoon of olive oil. Cut the zucchini length-ways into stripes and fry for a few minutes on each side until golden-brown. This can also be easily done on the barbecue.
5. Mix together the ingredients for the dressing in a small bowl or mug. Taste to adjust seasoning.
6. In a large bowl, combine the coriander, mint, feta, roasted carrots, corn and zucchini. Add the dressing and toss gently to combine.