fire IT UP!

Your new go-to BBQ recipes for easy outdoor summer entertaining 

BBQ KOFTE WITH WHIPPED FETA & TAHINI SLAW

PREP 15 MINS COOK 15 MINS SERVES 6 (AS A MAIN MEAL)

• 800g extra-lean beef mince
• 1 small brown onion, finely grated
• Pinch dried chilli flakes
• 2 tsp ground cumin
• 1 tsp ground turmeric
• Freshly ground black pepper
• 6 warm flatbreads (see recipe page 52) or bought gluten-free flatbreads
• Handful of mint leaves
• Pinch of ground sumac, to serve
• 3 tbsp pine nuts, toasted, to serve

WHIPPED FETA

• 150g reduced-fat feta, crumbled
• 2½ tbsp Greek natural yoghurt

TAHINI SLAW

• 2 carrots, coarsely shredded
• 1/4 white or red cabbage, finely shredded
• 3 green shallots, shredded
• 2 tbsp tahini
• 2 tbsp olive oil
• Squeeze of fresh lemon juice

1 Put the beef mince, onion, chilli flakes, cumin and turmeric in a large bowl. Season with pepper. Use clean hands to mix until well combined. Divide the mixture into 12 balls and mould onto metal skewers. Place in the fridge until ready to use.

2 Meanwhile, to make the whipped feta, put the feta and yoghurt in a small food processor or blender and process until smooth and creamy.

3 To make the tahini slaw; put the carrot, cabbage and shallots in a large bowl. Toss to combine. Whisk the tahini, oil, lemon juice and a splash of water in a small bowl. Add to the vegetable mix and toss to combine.

4 Preheat a barbecue grill or chargrill on high. Add the kofte and cook, turning regularly, for 8-10 minutes or until golden brown and cooked through.

5 Spoon the whipped feta over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the mint leaves, sumac and pine nuts.