AT A GLANCE
Buy semi-lean lamb that's coarsely minced from a butcher instead of the supermarket - the quality of your meatballs will be better for it.
|01||For lamb kofta, mix ingredients and ½ tsp sea salt flakes in a bowl to combine. Roll into 12 even-sized balls and set aside on a tray.|
|02||Heat oil in a large non-stick frying pan over medium heat and fry meatballs, turning occasionally, until golden-brown and just cooked through (6-8 minutes).|
|03||Meanwhile, heat a char-grill pan over high heat and cook pita bread 2 at a time, turning once, until just charred (1 minute each side). Wrap in a clean dry tea towel to keep warm and steam.|
|04||For salad, combine ingredients in a bowl.|
|05||To serve, spread warm pita bread with hummus, add lamb kofta, scatter with salad and roll to wrap.|