Pan-fried lamb meatballs make a delicious filling for warm pitta bread pouches, packed out with a crisp cucumber and leafy salad. Serve with cherry tomatoes.
Ring the changes – use pork with sage, and chicken or turkey with tarragon.
Instead of filling pitta breads, roll up the kofta and salad in wraps. Spread the yoghurt over the wraps first.
The cooked kofta could also be tossed with 2 x 400g tins of chickpeas, 200g halved cherry tomatoes and the herb salad, then topped with cucumber raita.