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Photo of Lamb koftas with fattoush by WW

Lamb koftas with fattoush

12
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Lean Lamb Mince (less than 16% fat), raw

500 g

Red onion

½ small, finely grated

Garlic

2 clove(s), crushed

Chilli, green or red

1 individual, deseeded and finely chopped

Ground Cumin

1 teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level

Mint, Fresh

1 teaspoon(s), chopped

0% fat natural Greek yogurt

100 g

Lemon

½ zest(s) of 1

White pitta bread

2 medium

Calorie controlled cooking spray

4 spray(s)

Cherry Tomatoes

450 g, halved

Cucumber

½ individual, extra large, thinly sliced

Red onion

½ small, thinly sliced

Parsley, fresh

5 sprig(s), fresh, chopped

Olive Oil

1 teaspoon(s)

White Wine Vinegar

1 teaspoon(s)

Sumac

1 teaspoon(s), level

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4, and the grill to high.
  2. To make the koftas, combine all the ingredients except the yogurt and lemon zest and season well. Shape the mixture into 8 equal portions. Run 8 wooden skewers under cold water (to prevent them burning) then shape each portion of mince around a skewer. Grill the koftas for 8-10 minutes, turning once, until cooked through.
  3. Meanwhile, split the pitta breads in half, put on a baking tray and mist with cooking spray. Bake for 5 minutes or until crisp and golden brown. Set aside to cool.
  4. While the koftas are grilling and the pittas are baking and cooling, put the tomatoes, cucumber, onion and parsley in a bowl. In a separate bowl, whisk together the oil, vinegar and sumac and season well. Pour the dressing over the salad and toss until well combined.
  5. Break the cooled pitta breads into rough pieces and mix into the salad.
  6. In a small bowl, mix together the yogurt and lemon zest and season well. Serve the koftas with the fattoush and a dollop of the lemon yogurt mixture on the side.

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