Ingredients:

Kofta Ingredients
1 kg lamb mince
2 tsp crushed garlic
Freshly chopped or dried mint
Freshly chopped or dried rosemary
Juice of 1/2 lemon
Chilli flakes
1 tbs natural Greek yoghurt
1 pkt bamboo skewers pre soaked

Minted Yoghurt Ingredients
1 small tub natural Greek style yoghurt.
Freshly chopped or dried mint
Juice of 1/2 lemon
Salt and pepper to season.

Mediterranean Quinoa Salad
1 pkt Red Quinoa
Cherry tomatoes, quartered
Fresh corn
Half red onion diced
Olives, pitted and quartered
Chilli flakes (optional)
Crumbled fetta
Fresh mint

Method:

Kofta Method
Combine all the ingredients together in a bowl making sure that the herbs are evenly mixed through.
Shape the kofta mixture into a sausage shape and thread onto a skewer. Allow to rest in the fridge for an hour.
Shallow fry or BBQ on a medium heat until cooked. Serve with salad or in wraps with the minted yoghurt.

Minted Yoghurt Method
Combine all the ingredients together in a bowl making sure that the herbs are evenly mixed through.

Mediterranean Quinoa Salad Method
Cook the quinoa as per packet instructions and allow to cool
Cook the corn and allow to cool. Once cooled, turn the corn on its end. Using a knife run down the length of the cob to cut the kernels off the cob.
Heat a frypan to medium high heat and fry the corn until golden brown. Whilst frying season with salt. Chilli can be added at this point is desired. Allow to cool.
Add the corn, red onion, olives and tomatoes to the quinoa and gently stir through.
Gently stir through the crumbled fetta.
Sprinkle the mint leaves over the salad and serve.

Serves: 4