Lamb and feta kofta with pistachio salsa
Serves: 4
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Lamb and feta kofta with pistachio salsa
Pop these feta-flecked kofta in the middle of the table for everyone to dig in. A minted pistachio salsa, cooling tzatziki and warm pitta make up the delicious spread
Serves: 4
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
903Kcal
Fat
61gr
Saturates
21gr
Carbs
45gr
Sugars
5gr
Fibre
2gr
Protein
42gr
Salt
2.5gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 90g crustless white bread (ideally slightly stale)
- 500g lamb mince (20% fat)
- 100g feta, crumbled
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1 garlic clove, crushed
- 1 medium egg, beaten
- ½ x 30g pack mint, leaves finely shredded
- 1½ tbsp olive oil
For the pistachio salsa
- 50g pistachio kernels
- ½ x 30g pack mint, leaves picked
- 75ml olive oil
- zest and juice of ½ lemon
To serve
- 2 x 170g tubs Taste the Difference tzatziki
- finely sliced radishes (optional)
- 4 pitta bread, warmed
Step by step
- Soak the bread in a bowl of cold water for 1-2 minutes, then drain and squeeze out the excess water. Crumble into a large bowl and add the lamb mince, feta, spices, garlic, egg and mint. Season, then mix well with your hands until combined. Shape into 16 oval-shaped kofta (about 50g each), place on a lined baking tray and chill for 30 minutes (or up to 24 hours ahead).
- Meanwhile for the salsa, lightly toast the pistachios for 2-3 minutes in a dry frying pan, then set aside to cool for a few minutes. Place the pistachios in a small food processor with the mint leaves, olive oil, lemon zest and juice, plus a pinch of salt. Pulse until you have a chunky salsa consistency.
- Brush the kofta with the 1½ tablespoons olive oil. Heat a griddle pan (or frying pan) until very hot, then cook the kofta over a medium-high heat for 3-4 minutes on each of the 4 sides, until browned and cooked through. Don’t turn until they are well sealed or the meat may stick to the pan.
- Spread the tzatziki over a large serving platter, top with the radishes (if using), then arrange the kofta on top. Spoon over some of the salsa, then serve with warm pitta and a small bowl of the remaining salsa alongside, if you like.
Cook's tip
To cook under the grill, preheat it to high, then cook the oiled kofta on a foil-lined baking tray, turning regularly, for 12-14 minutes.
