INGREDIENTS

• lamb mince

• 20g kofta seasoning

• 2 Lebanese cucumbers

• 2 tomatoes

• parsley

• 2 heads broccoli

• 3 garlic cloves

• 2 x 40g tahini

• 1 lemon

• 1 egg 3

• 1½ tbs olive oil

• 1 tbs extra virgin olive oil

• 2 tsp red wine vinegar

METHOD

1. Make kofta

Read through the recipe. Put the lamb mince, kofta seasoning and 1 egg in a large bowl and season with salt and pepper. Using damp hands, combine well. Divide into 12 equal portions and shape into ovals.

2. Cook kofta

Heat 2 tsp olive oil in a large frypan over medium heat. Cook the kofta, turning regularly, for 15 mins or until golden and cooked through (don't worry if they get a little charred in places; this adds to the flavour).

3. Prep salad and broccoli

Meanwhile, quarter the cucumbers lengthwise, then coarsely chop. Coarsely chop the tomatoes. Finely chop the parsley, including the stems. Combine the cucumber, tomato and parsley in a bowl and season with salt and pepper. Set aside. Trim the broccoli stems and coarsely chop. Cut the broccoli heads into small florets. Crush or finely chop the garlic.

4. Cook broccoli

Heat 1 tbs olive oil in a separate large frypan over high heat. Cook the broccoli, stirring regularly, for 4-5 mins until lightly charred. Reduce the heat to medium, add the garlic and carefully add 2 tbs water (it may create steam and spit). Cook, covered, stirring occasionally, for 2-3 mins until tender. Season with salt and pepper.

5. Make tahini dressing

While the broccoli is cooking, put the tahini in a bowl and stir until a thick paste forms. Add 2 tbs warm water, 1 tbs extra virgin olive oil and 2 tsp red wine vinegar and season with salt and pepper. Whisk until smooth and creamy. Add a little more warm water if needed until a pourable consistency.

6. Get ready to serve

Cut the lemon into wedges. Divide the salad, broccoli and kofta among plates. Drizzle with the tahini dressing and serve with the lemon wedges.