Beef Kofta Mezze Plate

While the fries are baking, finely chop the garlic (or use a garlic press). Roughly chop the tomato and cucumber. Roughly chop the coriander. In a small bowl, combine the Greek yoghurt, coriander, a dash of water, and a pinch of salt and pepper.

In a medium bowl, combine the salt, garlic, beef mince, Souk Market spice blend, egg and fine breadcrumbs. Using damp hands, roll the beef mixture into koftas about 8cm long and 2.5cm thick (you should get 3 koftas per person). Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the beef koftas and cook, turning, for 2-3 minutes, or until browned all over. Reduce the heat to medium and cook for a further 7-9 minutes, or until cooked through. TIP: The koftas are cooked when they are no longer pink inside.

While the koftas are cooking, tear the pita pockets (see ingredients list) into small pieces. Place the pita bread pieces on an oven tray lined with baking paper. Season generously with salt and pepper, spray (or drizzle) with olive oil and toss to coat. Spread in a single layer and bake for 3-5 minutes, or until golden. Set aside to cool slightly. TIP: They can burn quickly so keep an eye on them!

In a large bowl, combine the vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the pita chips, tomato, cucumber and cos lettuce mix and toss well to coat. TIP: Toss the salad just before serving to keep the leaves and pita chips crisp.