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Photo of Lamb koftas with Turkish salad by WW

Lamb koftas with Turkish salad

3
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Pitta breads are torn then toasted and tossed through salad in this easy and delicious Middle Eastern-style dish. A sprinkling of sumac gives it a citrusy tang.

Ingredients

Wholemeal Pitta Bread

2 medium

Lamb mince 10% fat, raw

400 g

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level, ground

Ground Cinnamon

¼ teaspoon(s), level

Garlic

2 clove(s), crushed

Parsley, fresh

2 tablespoon(s), finely chopped

Calorie controlled cooking spray

4 spray(s)

Lettuce

2 individual, Little Gem, shredded

Cherry Tomatoes

150 g, quartered

Light feta cheese

50 g, crumbled

Sumac

¾ teaspoon(s), level

Lemon Juice, Fresh

1 tablespoon(s)

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Tear the pitta breads into 3-4cm pieces and put on a baking tray. Bake for 10-15 minutes until crisp and golden, then set aside.
  2. In a large bowl, combine the lamb, spices, garlic and half of the parsley and season to taste. Form the mixture into 12 oval-shaped patties. If you like, you can put the koftas on metal or wooden skewers to make them easier to turn while cooking.
  3. Mist a large nonstick frying pan with cooking spray and put over a medium heat. Add the lamb koftas and cook for 12-14 minutes, turning occasionally, until browned and cooked through.
  4. Put the lettuce, remaining parsley, tomatoes and feta on a serving plate. In a small bowl, combine the sumac and lemon juice, then drizzle over the salad. Add the pitta bread pieces and toss to combine, then serve with the koftas and the extra sumac sprinkled over the top.

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