Core Open Beef Kofta Topped with Salad

Inspired by MasterChef George

Serves: 6

Difficulty: Easy, but need to watch timing

Ingredients:

• 1 garlic clove, finely sliced
• 1 large onion, finely diced
• 2 tsp olive oil
• 550g lean beef mince
• 3 TB chopped parsley
• rind of 1 lemon finely grated
• 1 egg
• 1 TB seeded mustard
• 3 TB finely chopped coriander
• 1 TB cumin powder
• 30g wholegrain breadcrumbs (1 thin slice bread in food processer)
• 6 mini pitas, I usually use rye (Core) but pictured with Wholemeal

To serve:

• 200g Fat Free Natural Yoghurt
• handful coriander with roots removed
• handful spinach leaves
• carrot ribbons (use peeler)
• cherry tomatoes, halved
• 1-2 Lebanese cucumbers or 1/3 continental, sliced thin
• red onion, sliced thin
• 1/2 a red capsium sliced thin

Method:
Put a medium sized non stick pan on to warm at medium with the olive oil.
Fry the garlic and onion until wilted and translucent, then cool the mix.
In a large bowl mix the mince, parsley, lemon rind, egg, breadcrumbs, mustard, chilled onion/garlic mixture, spices. Add salt and pepper if desired.
Divide the meat mix into 6 balls.
Put each ball on 1 pita bread and squish down evenly to edges.
Heat fry pan, spray with a little oil and fry the kofta base down for 2 minutes to ensure a crunchy base.
Transfer to griller and grill for 6 minutes.
Top pita/meat with a big dollop of yoghurt and the salad.

Not on Core? The total Points for this recipe is 37.5 pts, or 6 pts each
(calculations assume pitas are 2.5 pts each, please check your brand as they vary greatly)