Ingredients
- For the pickled onions:
- 2 red onions, peeled
- 150ml red wine vinegar
- 50g caster sugar
- Pinch sea salt
- For the kofta:
- 200g lamb mince
- 200g pork mince
- 8g sea salt
- 2tsp harissa paste
- 1tsp ground cumin
- 2tsp ground coriander
- Handful picked flat parsley leaves
- Handful picked mint leaves
- Handful picked dill fronds
- 30g feta cheese, crumbled
- Greek yoghurt, to serve
- Start by making the pickled red onions. Slice the red onion thinly using a sharp knife or mandolin and place in a bowl. Add the red wine vinegar, sugar and a pinch of salt to a small pot and heat until the sugar has dissolved. Allow to cool, then pour the mix over the red onion slices. Cover and place in the fridge.
- Preheat the barbecue to a medium-high heat. In a large bowl, add the lamb mince, pork mince, salt, harissa, cumin and coriander and mix until evenly combined. Place a large sheet of parchment paper on a chopping board or work surface. Divide the mince mixture into four, then roll and mould each into a long sausage shape one by one on the parchment. Carefully place the skewer through the middle of each kofta and roll lightly to smooth.
- Place the koftas on the barbecue and cook for two minutes until charring, then roll them 90 degrees and cook for two minutes, keeping the lid down in between turns. Do this twice more until evenly charred and cooked through – about eight to 10 minutes total, then remove and allow to rest for three minutes while you assemble the salad.
- Add the picked leaves, some pickled red onion and the feta cheese to a mixing bowl and mix lightly by hand. Lightly drizzle with some olive oil, then serve in a small bowl alongside the barbecue koftas, with some yoghurt on the side.
