Okay winter, I’ve had enough now. It’s March for fuck’s sake. I’m so sick of the cold weather, the frosty walks to work and worst of all – the terrible lighting. I’m also bored of eating stodgy winter warmers instead of balanced, fresh meals. Sure, this is slightly more within my control than the weather, but when the days are short, miserable and include the occasional freak snowstorm, these stodgy comfort foods call to me more loudly than ever.
However, I must put a disclaimer here. I did not make my own flatbread this time.
I know, I know. Flatbread is easy to make, I shouldn’t be such a lazy cook, etc etc. I just really didn’t feel like cleaning up the mess of making a dough. So sue me.
I love the way that lamb just lends itself so nicely to a slightly sweet, spongy flatbread (even a store-bought one). It feels like such a natural pairing. And of course, it is one of the most flavourful meats out there, which is why you can combine it with strong flavours like red onion, garlic and mint without it getting lost or overpowered. This dish is perfect for using that soft flatbread to not only cushion your bites of lamb, but sop up some of those vibrant flavours, too.
Lamb kofta flatbreads with griddled courgettes, feta and mint yoghurt | serves 2
- 250g lamb mince
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- handful fresh mint leaves
- 2 or 3 green chillies, finely sliced
- A courgette, cut into ribbons
- 1/2 cup greek yoghurt
- 1 tbsp sugar
- ready made flatbreads
- 2 tablespoons houmous
- handful of rocket
- 1 tomato, chopped
- feta, to garnish
- salt, to taste
- Chop half of your mint leaves, and mix together your onion, garlic, mint, chillies and lamb. Heat a little oil in a large frying pan and use two spoons to shape the kofta mixture into a quenelle-ish shape before dropping them into the pan. Depending on how many you make, you might have to do a few batches, so don’t overcrowd the pan.
- Cook on a medium heat for 5-7 minutes, depending on how large they are, turning to ensure an even colour on all sides.
- Season your courgette with salt, pepper (and I usually use chilli too) and place on a hot griddle pan, turning once one side has char lines across it.
- In a food processor, place the rest of your mint, the yoghurt and sugar and combine.
- Use the griddle pan to heat your flatbreads – follow pack instructions or use your best judgement for timings.
- Arrange your flatbreads by spreading a generous amount of houmous over them, topping with the lamb kofta, courgette, mint yoghurt, feta, rocket and tomato.