Harissa Kofta with an Easy Homemade Flatbread Pickled Cabbage, Mint and Yoghurt

Combine beef mince with harissa paste, salt and pepper and mix well. Shape into small ovals and give them a little squeeze to create ridges.

Tip! Aim for 4 kofta per person.

Finely slice red cabbage and combine with sugar, red wine vinegar and a pinch of salt. Mix well and leave to marinate.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Combine self-raising flour and 4 tbsp of Greek yoghurt, a drizzle of olive oil and a pinch of salt. Mix well until it comes together into a dough. Knead lightly and divide into 1 pc per person. Roll out to a roughly oval shape.

Heat a pan over high heat and add a small drizzle of oil. Add the kofta and seal on all sides. Cooking for 7-9 minutes until cooked through with a lovely brown crust.

Heat a pan over medium high heat. Add the flatbread and cook on one side until it starts to puff and browns slightly. Flip and cook on the other side. Keep warm.

Tip! You can pop these in a low oven (120 degrees) to keep warm or zap them for 10 seconds in the microwave if they cool too much.

Pick mint leaves and roughly tear or slice. Place flatbreads on serving plates. Top with baby spinach, pickled cabbage, kofta, dollops of remaining yoghurt and mint. Roll up and enjoy!

Combine beef mince with harissa paste, salt and pepper and mix well. Shape into small ovals and give them a little squeeze to create ridges.

Tip! Aim for 4 kofta per person.

Finely slice red cabbage and combine with sugar, red wine vinegar and a pinch of salt. Mix well and leave to marinate.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Combine self-raising flour and 4 tbsp of Greek yoghurt, a drizzle of olive oil and a pinch of salt. Mix well until it comes together into a dough. Knead lightly and divide into 1 pc per person. Roll out to a roughly oval shape.

Heat a pan over high heat and add a small drizzle of oil. Add the kofta and seal on all sides. Cooking for 7-9 minutes until cooked through with a lovely brown crust.

Heat a pan over medium high heat. Add the flatbread and cook on one side until it starts to puff and browns slightly. Flip and cook on the other side. Keep warm.

Tip! You can pop these in a low oven (120 degrees) to keep warm or zap them for 10 seconds in the microwave if they cool too much.

Pick mint leaves and roughly tear or slice. Place flatbreads on serving plates. Top with baby spinach, pickled cabbage, kofta, dollops of remaining yoghurt and mint. Roll up and enjoy!