Spicy beef koftas with courgette and yoghurt salad

Method

1. Chop the herbs. Very finely chop or grate the onion. Put all the ingredients in a big bowl and combine with your hands.Mix it well but do not overwork it or the koftas will be tough.

2. Form into koftas, shaped like little rugby balls, each about 30g in weight. You will get 18-20 from this recipe. As you will cook these on a barbecue, you need to put them on skewers, about three on each skewer.

3. Pop into the fridge to chill for at least 30 minutes, you can make these a day in advance, which is perfect for barbecuing.

4. Now make the courgette and yoghurt salad. Grate the courgette. Blanch in boiling water for 2 minutes. Drain into a sieve and refresh under cold water. Make sure it is fully cold. Drain & wrap it in a clean towel and press out all the water.

5. Put the yoghurt, cayenne pepper, lemon zest, sugar, salt and pepper in a bowl and mix well to combine. Add the courgette and mix that through. Set aside until you are ready to serve.

6. To cook the koftas, get your barbecue up to a medium heat. Grill the koftas for 6-8 minutes, depending upon how well done you like your meat, turning occasionally.

7. While they are cooking, finish the salad. Heat a little olive oil in a small pan on the barbecue. Shred the mint leaves into thin strips. Add the mustard seeds to the oil, cook for a minute or so until they start to pop. Now add the mint and chilli. Take off the heat and pour over the salad.

8. Serve 1-2 skewers per person along with some flat breads or pitta, hummus and the salad.